Chicken with Sweet and Sour Sauce
Source of Recipe
Fortune Chinese Restaurant
List of Ingredients
6 skinless and boneless chicken breast halves, each cut into chunks about 1 by 2 inches
Salt and pepper to taste
1 cup flour
¼ cup cornstarch
½ tablespoon baking powder
1¼ cups water
1 teaspoon corn oil
Sweet and sour sauce (see recipe)
Vegetable oil heated to 350 degrees for deep-frying
Steamed white rice
Recipe
Season chicken with salt and pepper to taste. Set aside.
To make coating: Mix flour, cornstarch, baking powder and water. Add oil and mix again. Let sit 25 minutes before using. While batter rests, prepare sweet and sour sauce.
In deep skillet or deep-fryer, heat oil to 350 degrees. Dip pieces of chicken into coating, letting excess drip off. Carefully drop pieces of chicken, one at a time, into hot oil and cook in batches, turning, until golden brown and cooked through, about 5 to 7 minutes.
Serve chicken with rice and sweet and sour sauce on the side. Makes 6 servings.
Sweet and sour sauce:
2 teaspoons corn oil
1 teaspoon chopped fresh ginger
2 tablespoons finely chopped onion
6 cups water
2 ribs celery, chopped
Juice of ½ a lemon
Juice of 1 orange
3 cups sugar
¾ cup ketchup
¾ cup white vinegar
Heat oil in medium-sized saucepan over high heat. When oil is hot, add ginger and onion and cook 20 seconds. Reduce heat. Add water. Add celery, lemon juice and orange juice. Reduce heat and simmer uncovered 20 minutes, stirring occasionally.
Remove all solids. Add sugar, ketchup and vinegar and mix well. Bring to boil, then remove from heat. Makes 8 servings.
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