SWEET AND SOUR CHICKEN
Sweet and Sour sauce is easy enough to make. Just add the following into a pan:
3 oranges (grate the zest and include)
2 tablespoons of vinegar
1 chopped pineapple or 1 mango
2 tablespoons soy sauce
1 tablespoon tomato puree
1 tablespoon cornflour
1/4 litre of pineapple juice
1/4 litre of water
Bring to boil then simmer. Keep tasting until the flavour is to your satisfaction. Thicken further with cornflour if required.
To make the chicken Hong Kong Style:
cube or strip cut chicken breast fillet or thigh fillet
dip cuts into egg white and place onto surface full of plain flour
Pour a generous dusting of flour over the chicken and use a clean teatowel to press flour to the chicken. (If you find this hard then use cornstarch instead)
Deep fry in peanut oil (peanut oil is healthy like olive oil but not as good. Don’t ever use olive oil for high temp cooking as it burns too easily).
Remove chicken when flour coating turns greyish brown and bubbles.
Add to sauce and add diced onion, peppers and courgettes.
If you prefer the big chicken balls then cube chicken
Make a batter by mixing a whole whisked egg with 100g of self raising flour. Allow to settle for about 5 mins and then dip chicken into mixture.
Deep fry in peanut oil (it’s a lot more expensive than veg oil but it’s worth it for your health and flavour)
I personally prefer making a beer batter for my chicken. I just mix some beer with some self raising flour (no egg involved).
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