Sweet Sour Chicken
From quaypocooks 13 years agoIngredients
- INGREDIENTS: shopping list
- 1/2 lb. chicken breast (cut into bite size pieces) shopping list
- 1/2 green bell pepper, cut into pieces shopping list
- 1/2 red bell pepper, cut into pieces shopping list
- 2 stalks scallions, only the white part, cut into 2 inch length shopping list
- 1/4 fresh pineapple, cut into small pieces shopping list
- 1 tsp garlic, finely chopped, shopping list
- 1 tbs vegetable oil shopping list
- MARINATE FOR THE CHICKEN: shopping list
- (A) shopping list
- 1 teaspoon soy sauce shopping list
- 1/2 teaspoon corn flour shopping list
- 1/2 teaspoon rice wine shopping list
- BATTER TO COAT THE CHICKEN: shopping list
- (B) shopping list
- 1/2 cup water shopping list
- 2 oz. all-purpose flour shopping list
- 1 oz. corn starch shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 egg shopping list
- 1 teaspoon cooking oil shopping list
- 1 small pinch of salt shopping list
- ½ tsp vanilla shopping list
- SWEET AND SOUR SAUCE: shopping list
- (C) shopping list
- 1 1/2 tbs tomato ketchup shopping list
- 1 tsp plum sauce shopping list
- 1/8 tsp Chinese rice vinegar shopping list
- 1/2 tsp Lea & Perrins Worcestershire Sauce shopping list
- 1 tsp oyster sauce shopping list
- 1 tsp corn starch shopping list
- 1 tsp sugar shopping list
- 2 tbs water shopping list
How to make it
- Marinate chicken breast pieces with (A) for 30 minutes. Mix (B) to form a thick batter and set aside. When the chicken is well marinated, add them into the batter and have them all well coated. In a deep wok, add in oil enough for deep-frying. Once the oil is hot, deep fry the chicken breast pieces until they turn golden brown. Dish out and drain on paper towels. Heat up the wok again and add in some oil. Add chopped garlic and stir fry until fragrant, followed by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers before adding in the (C). As soon as the sauce thickens, add the already deep fried chicken breast pieces into the wok and stir well with the sauce. The last thing to add in is the white part of the spring onion. Mix well, and transfer to serving plate. This is delicious to serve with steamed white rice.
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