This version is a breeze to make. Just toss some chicken and veggies into a flavor-packed sauce, and voilà—restaurant-quality goodness with a bonus: "You’ll know exactly what went into the pot "
The recipe is laid out in just three simple steps, so even if you're a kitchen novice, you will whip this delicious dish out in less than half hour.
Gather your ingredients, channel your inner chef, and customize it to your heart's content. Who knew ditching takeaway could taste this good?
Ingredients you'll need;
300g Chicken breasts 1tsp salt
For the batter
3tbsp Corn flour
4tbsp Plain flour
1/4tsp Baking powder
5tbsp Water
1 Egg
1/4 tsp Salt
For the sweet and sour sauce
4tbsp Vinegar
4tbsp Sugar
1tbsp Honey(Optional)
4tbsp Ketchup 1tbsp Dark Soy sauce
For the fry up
1 Onion 2 Garlic cloves 1Green bell peppers (red/yellow/green) 1tbsp Vegetable oil Sesame seeds and spring onions for sprinkling
Slurry
5tbsp Water 5tbsp Corn flour
How to make;
Step 1: Fry the chicken
Season chicken with salt and pepper – keep aside
Make a slightly thick batter by mixing all the ingredients listed under 'batter'. Remember to beat the egg slightly.
Tip all the chicken pieces into the batter
Pick one by one and deep fry until crispy and golden. Do not crowd the pan
Place on kitchen paper and keep aside until needed later
Step 2: Make the sauce
Add all the ingredients listed under "sweet & sour sauce" and simmer gently for 5mins and make the sauce. Adjust the taste
Step 3: Fry the vegetables and add in the sauce and chicken
Heat some oil. Saute the cubed onion and sliced garlic and ginger
Add in the colourful bell peppers and stir-fry them
Push all the vegetables to a side
Now pour in the prepared sweet and sour sauce
Let it boil
Now tip the chicken pieces
Finally, pour the slurry in
Lower the flame and wrap it all together
Toss and turn a few times, check the taste, and take out from the stove
Serve immediately with piping hot steamed white rice, noodles, or Chow Mein
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