John Myers
Contents
show
Ingredients
Marinade for the meat
- 3 tbsp Soy sauce light
- 0,33 tsp Five-spice powder
- 0,3 g Baking soda
Sweet and sour sauce
- 600 g Peach fruit nectar
- 200 g Water
- 140 g Brandy vinegar
- 140 g Green peppers
- 140 g Pineapple
- 140 g Carrot
- 140 g Bamboo slices
- 2 tbsp Tomato paste
- 1 Clove of garlic
- 6 piece Sugar cubes
- Cornstarch
- 2 tsp Paprika powder
- 2 tsp Salt
dough
- Tempura flour
- Water
- Salt
Fat for deep-frying
- 2 liter Rapeseed oil
Instructions
- Mix the marinade with the meat, let it steep in the refrigerator for at least 4 hours, but better overnight.
Sweet and sour sauce
- Use a small saucepan. Mix peach nectar, water, tomato paste, brandy vinegar and heat. Mix some cornstarch (about 2 heaped teaspoons) with water and use it to bind the sauce until it is thick enough. Peel the clove of garlic, press the whole thing into the pot and after 30sec. Cut the remaining vegetables into pieces, drain the bamboo and pineapple and add them to the pot. Add a pinch of salt and paprika powder. Now the vegetables are gently drawn in the warm pot and are kept warm until the baked chicken breast is ready.
Preparing the dough
- Now we make a dough with the tempura flour. To do this, we put some tempura flour in a bowl, add the salt and a little cold water and stir the whole thing into a thick batter.
Minute schnitzel preparation
- Heat the sunflower oil in a saucepan. While the oil is getting hot, season the meat with salt. Put some tempura flour in a plate and turn the chicken breast in it. As soon as the oil is hot enough, place the chicken breast, previously turned in flour, into the batter and then fry in the oil.
- Enough rice. Good Appetite
- Note: I only use soy sauces with no added glutamate.
Nutrition
Serving: 100gCalories: 603kcalCarbohydrates: 3.2gProtein: 0.2gFat: 66.5g
