Crispy chicken in sweet and sour sauce
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ingrediencie
Crunchy Chicken
500 g chicken breasts salt 100 g cornflour 50 g cornstarch 1 KL baking powder water (if necessary) oil for brushing
Sweet and sour sauce
500 ml passé tomatoes 2 tbsp currant jam 2 tbsp sugar 1 tbsp rice vinegar salt
more needed
2 pcs coarse bell peppers (red and yellow) 1/2 pcs fresh pineapple or smaller can 1 pcs onion
progress
We recently got a terrible craving for “China”. And since we didn’t feel like getting in the car (the delivery to our village doesn’t seem to be working as well), we made it ourselves. Here’s how!
1.
Cut the chicken breasts into pieces big enough to handle well when frying. Lightly salt them.
2.
From corn flour (you can also use plain corn flour, but crisping is not guaranteed), starch, baking powder, work into a smooth, thick batter, adding water as you go.
3.
Coat the chicken pieces in the prepared batter and fry in hot oil. Set aside on a paper towel – to drain.
4.
Cut the peppers, onion and pineapple into approximately equal cubes and set aside.
5.
In a saucepan or wok, heat the passé tomatoes, add the jam or dark berry jam (I’m thinking now that plum jam wouldn’t be wasted either), sugar, vinegar and salt. Bring to the boil and dilute with water (about 300 ml). Taste again and add what is missing if necessary.
6.
When the sauce is boiling again, add the peppers, onion and pineapple and simmer for about 5 minutes. We want them to stay nice and crispy.
7.
Remove and stir in the fried chicken pieces.
8.
Serve with steamed rice. Enjoy!
