SWEET AND SOUR CHICKEN
This recipe is dedicated to my dear friend Paco Herrero who asked me to make it for him. I scanned through a lof of recipes on the internet and then came up with my own creation.
I dont want to show off but it is a real wonderful and easy recipe which tastes soo restaurant like.
I have forgotten to add in the video a comment for my halaal followers—PLEASE OMIT THE BRANDY
The extra sauce keeps for weeks in the refrigerator and also can be used as a dipping sauce for all your favorite chinese snacks.
You can make this recipe with fish, meat of your choice, prawns, tofu and vegetables , seitan , tofu , mock duck etc.
For an eggless recipe please omit the eggs and use sparking water for the batter.
INGREDIENTS FOR THE SWEET AND SOUR SAUCE
1 cup of white rice vinegar or any white vinegar
8 heaped tablespoons of sugar
1 teaspoon of salt
4 tablespoons of ketchup
1 teaspoon of cornstarch mixed in 2 teaspoons of water
Boil the vinegar with the sugar, salt and ketchup till the sugar has melted and then add the cornstarch and water mixture to thicken it.
This is your sauce
FOR THE CHICKEN
500 grams of boneless chicken breast
Marinade: a good dash of soya sauce, brandy (Please omit the brandy my halaal followers) and some salt
Marinate for a few minutes
cornstarch as needed
cubed vegetables such as onion, capsicum and spring onions
oil for deep frying and sauteeing
Mix this into the chicken and deep fry the chicken piece by piece till golden brown.
TO SET UP:
Heat about 2 tablespoons of cooking oil in a pan and add the onions and capsicum and sautee for a few seconds. Add the sauce and the chicken and toss till the chicken is coated with the sauce
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