Sweet and Sour Chicken
150-170g pineapple, 1cm pieces
Carrot
Red Bell Pepper
50g onion
Chicken cubes 1,5cm
marinade:
1 tbsp oyster sauce
1 tsp light soy sauce
2 tbsp corn starch
1 tbsp water
1 tsp salt
frying batter:
3 tbsp flour
2 tbsp corn starch
1 tsp baking powder
5-6 tbsp water
1 tsp oil
sweet & sour sauce:
5 tbsp ketchup
3 tbsp red vinegar
1 tbsp rice vinegar
1/2 tsp salt
4 tbsp sugar
slurry:
corn starch
water
deep fry meat:
mix chicken with batter and fry immediately, fry in batches, don't overcrowd, drop every piece into oil separately
fry for 2-3 minutes at 150-180°C until golden
scoop out
second fry at 200°C for 1-2 minutes
scoop out
heat off, deep fry veggies for 30 seconds
boil sauce, stir, add half of slurry
add veggies, rest of slurry
heat off
add meat and pineapple, add 1 tsp of oil
mix and plate
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