John Myers
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Chicken with Sweet and Sour Vegetables
The perfect chicken with sweet and sour vegetables recipe with a picture and simple step-by-step instructions.
For the marinade:
- 1 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Soy sauce, salty
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Tomato sauce
- 1 tbsp Sesame oil. bright
For the vegetables:
- 3 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 1 small Carrot
- 1 small Paprika, green
- 1 small Paprika, red
- 1 Hot peppers, red, long, mild
- 1 small Chilli, green
- 1 small Spring onion
- 150 g Pineapple pieces, from the can
For the sauce:
- 100 g Coconut water, (Asian shop, drinks)
- 60 g Pineapple water (canned)
- 3 g Chicken broth, Kraft bouillon
- 1 tbsp Soy sauce, light
- 2 tbsp Sugar, white, fine
- 2 tbsp Tapioca flour
- 2 tbsp Rice wine vinegar, black
For the dough:
- 60 g Of the sauce (see preparation)
- 3 tbsp Tapioca flour
- 1 Egg, size M Egg, size M
- 4 tbsp Wheat flour, type 405
Also:
- 1 liter Frying oil
To garnish:
- Flowers and leaves
- Cut the chicken breast across the fibers into approx. 2 cm slices and quarter them. Mix the ingredients for the marinade and drizzle over the pieces of meat. Let it steep for about 20 minutes, then strain.
- Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash, peel and cut the carrots into thin slices. Wash the peppers, cut in half, remove the stem and seeds. Cut the halves into pieces approx. 2 x 2 cm. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
- Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash the spring onions, remove the dead leaves and cut into rings approx. 10 mm wide. Keep the white and green parts ready separately. Drain the pineapple pieces well.
- Heat the coconut water together with the pineapple water and dissolve the chicken broth in it. Mix the rest of the sauce with the rest of the sauce homogeneously. Use 60 g of it for the dough. Use a hand mixer to mix the ingredients for the dough into a smooth dough. Dry the well-drained cubes of meat with kitchen paper.
- Heat a wok with 1 tablespoon of the oil, add the onions and garlic and stir-fry for 30 seconds. Add the carrots, bell peppers, chili peppers, chilli and white parts of the spring onion and stir-fry for 3 minutes.
- Deglaze with the sauce. Then mix in the pineapple and the green parts of the spring onion. Simmer for 2 minutes while stirring. Put the vegetables in a preheated bowl and keep warm.
- Clean the wok and add the frying oil and heat to 170 degrees. Turn the pieces of meat in the batter, drain and add to the frying oil in portions. Bake light brown in just under 3 minutes and keep warm until all pieces are fried.
- Arrange the baked meat on a preheated dish and spread the vegetables over it. Serve warm with cooked white rice.
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