Fried chicken with vegetables in sweet and sour sauce

Ingredients for 2 servings:

• 200 g boneless chicken
• 1 egg(s), size M
• 1 pinch(s) chicken stock powder
• 1 pinch(s) black pepper, from the mill
• 1 tbsp rice wine (Arak Masak)
• 2 tbsp tapioca flour
• 1 small chili pepper(s), green
• 2 medium-sized garlic cloves
• 10 g ginger root, finely chopped, fresh or frozen
• 2 tsp tapioca flour
• 2 tbsp rice wine
• 60 g tomato sauce
• 1 tbsp rice wine vinegar, light, mild
• 2 tbsp rice wine vinegar, dark, mild
• 2 tbsp sugar
• 2 g chicken broth powder
• 50 g cucumber(s)
• 30 g spring onion(s), the white part
• 8 small cauliflower florets
• 2 m.-large pepper, red, mild
• 40 g carrot(s)
• n. B. Wheat flour type 405
• 100 g frying oil, preferably refined peanut oil
• n. B. Mung bean sprouts
• e.g. cauliflower leaves
• n. B. almond flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a spicy side dish from the cuisine of the South, China

Freeze fresh chicken slightly, let frozen chicken thaw. Cut across the grain into approximately 8 mm thick slices. Cut the slices crosswise into approximately 8 mm wide strips. Cut longer strips (50 mm and over) in half crosswise. Place on kitchen paper to dry. Crack the egg and whisk it with the chicken stock and pepper. Dissolve the tapioca flour in the rice wine with 3 tablespoons of the egg mixture and stir it into the remaining egg mixture. The batter should have a sluggish, honey-like consistency. Roll the chicken strips in a little wheat flour, add to the marinade, and mix well. For the sauce, wash the small green chili pepper, cut crosswise into thin slices, leaving the seeds on, and discarding the stem. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Wash, peel, and finely grate the fresh ginger. Weigh the frozen chicken and thaw it. Mix the tapioca flour with the rice wine. Mix the prepared ingredients with the remaining ingredients to make the sauce. For the vegetables, wash the cucumber, cut off one end, and slice diagonally about 4 mm thick. Wash the spring onion, removing any wilted leaves and roots. Cut the white part diagonally into about 6 mm wide pieces. Separate 8 small florets and one medium-sized leaf from one cauliflower and wash thoroughly. Chop the leaf for garnishing. Wash the fresh, red chili peppers, remove the stalks, and cut diagonally into about 6 mm wide pieces, leaving the seeds. For the vegetables, wash a carrot, cut off both ends, peel, and slice diagonally into about 3 mm thick slices. Set aside the appropriate amount. Wash the mung sprouts for garnishing and use raw. Heat the frying oil in a wok to 200 °C and fry the chicken pieces in batches until light brown. Remove and drain on kitchen paper. Remove all but a thin film of oil from the wok. Heat the wok, add the carrot pieces and cauliflower florets, and stir-fry for 2 minutes. Add the pepperoni, cucumber pieces, and spring onion, and stir-fry for 2 minutes. Briefly mix the sauce and pour it over the vegetables. Simmer for 2 minutes. Stir in the chicken pieces and immediately transfer to a serving dish, garnish, and serve as a side dish with other dishes and rice.