Double-baked Chicken Nuggets with Fried Noodles, Sweet and Sour

Double-baked chicken nuggets:

1. Wash the chicken breast fillet, pat dry with kitchen paper and cut into cubes (approx. 20 pieces). Marinate the chicken breast fillet cubes with light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and rice wine (1 tbsp) for about 30 minutes. Mix the tempura flour (200 g) with cold water (300 ml) to form a thick dough. Add the marinated chicken breast fillet cubes to the tempura batter and mix. Heat the wok, add peanut oil (2 cups) and heat. Use a wooden toothpick to determine whether the correct temperature has been reached. Small bubbles must then rise up on the toothpick. Gradually add half of the meat cubes to the hot oil, fry until golden brown and place on the wok drainage grid. Do the same with the second half of the meat cubes. Pull the meat cubes through the tempura dough again and bake again until golden-brown. Keep the finished chicken nuggets warm in the oven at 50 ° C until serving.

Fried noodles sweet and sour:

1. Bring the Mie noodles in salted water (1 teaspoon) ground with turmeric (1 teaspoon) to the boil, turn off the oven and let the noodles soak in the hot water for about 10 minutes, drain through a kitchen sieve, return to the hot saucepan and toss with sunflower oil (1 tbsp) to prevent the pasta from sticking. Clean and wash the peppers (red and yellow) and cut into strips. Peel the carrot with the peeler, cut into 3 pieces, then cut into slices and finally into sticks. Peel and quarter the onion, cut into slices and pull apart in strips. Cut the Chinese cabbage leaf hearts into strips. Cut the pineapple slices into cubes. Drain the bamboo strips and mushrooms and drain well. Clean and wash the spring onions, cut into pieces and cut the pieces into fine strips. Made from pineapple juice (200 ml), tomato ketchup (2 tablespoons), light rice vinegar (1 tablespoon), brown sugar (1 tablespoon), light soy sauce (1 tablespoon), dark soy sauce (1 tablespoon), sweet soy sauce (1 tablespoon), sweet chilli sauce ( 1 tbsp), chicken broth (200 ml / 1 teaspoon instant broth), glutamate (½ teaspoon / alternatively ½ teaspoon instant chicken broth) and the remaining marinade from marinating the cubes of chicken breast fillet, mix into a sweet and sour sauce. Scoop the peanut oil out of the wok except for about 2 tbsp. Heat the oil and gradually add the prepared vegetables (Chinese cabbage leaf heart strips + onion strips + carrot sticks + spring onion strips, paprika strips (red + yellow) + bamboo strips and mushroom slices + pineapple cubes) and fry / stir-fry. Deglaze / pour in the sweet and sour sauce and simmer / cook for about 6 – 8 minutes. Dissolve the tapioca starch (1 tbsp) in a little cold water, stir into the wok and let everything thicken a little. Add / fold in the prepared Mie noodles and heat with them.

Serve:

1. Spread the sweet and sour fried noodles on plates, add the double-baked chicken nuggets and garnish with a small, half tomato each, serve. If necessary, chopsticks are enough.