John Myers
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Fried Chicken with Vegetables in Sweet and Sour Sauce
The perfect fried chicken with vegetables in sweet and sour sauce recipe with a picture and simple step-by-step instructions.
For the marinade:
- 1 Egg, size M
- 1 pinch Chicken broth, Kraft bouillon
- 1 pinch Black pepper from the mill
- 1 tbsp Rice Wine, (Arak Masak)
- 2 tbsp Tapioca flour
For the sauce:
- 1 small Chilli, green
- 2 medium-sized Cloves of garlic, fresh
- 10 g Ginger, finely chopped, fresh or frozen
- 2 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 60 g Tomato sauce
- 1 tbsp Rice wine vinegar, light, mild
- 2 tbsp Rice wine vinegar, dark, mild
- 2 tbsp Sugar, fine, white
- 2 g Chicken broth, Kraft bouillon
- 40 g Spring onion, white
- 50 g Cucumber, green
- 8 small Cauliflower florets
- 2 medium-sized Hot peppers, red, mild
- 40 g Carrot
Also:
- Wheat flour
- 100 g Frying oil, fresh, (preferably, refined peanut oil)
- Mongoose seedlings
- Cauliflower leaves, chopped
- Flaked almonds
- Freeze fresh chicken lightly, allow frozen food to thaw. Cut across the grain into approx. 8 mm thick slices. Cut the slices crosswise into strips approx. 8 mm wide. Halve longer strips (from 50 mm) crosswise. Lay dry on paper towels.
- Beat the egg and whisk with the chicken stock and pepper. Dissolve the tapioca flour in the rice wine with 3 tablespoons of the egg mixture and mix in with the rest of the egg mixture. The consistency of the dough should be like a sluggish honey.
- For the sauce, wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Cap the garlic cloves at both ends, peel and press through a garlic press. Wash, peel and finely grate the fresh ginger. Weigh and thaw frozen goods. Mix the tapioca flour with the rice wine. Mix the prepared ingredients with the remaining ingredients for the sauce.
- For the vegetables, wash the cucumber, cut off one side and slice approx. 4 mm thick diagonally. Wash the spring onions, remove dead leaves and roots. Cut the white part diagonally into pieces approx. 6 mm wide. Separate 8 small florets and one medium-sized leaf from a cauliflower and wash well. Chop the leaf for garnish.
- Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. For the vegetables, wash a piece of carrot, cut off both ends, peel and slice diagonally into approx. 3 mm thick slices. Prepare the appropriate amount.
- Wash the mung seedlings for garnish and use raw.
- Heat the deep-frying oil in a wok to 200 degrees and fry the pieces of chicken in portions until light brown, remove and drain on kitchen paper.
- Remove the frying oil from the wok except for a thin film. Heat the wok, add the carrots and cauliflower florets and stir-fry for 2 minutes. Add the pepperoni, cucumber pieces and spring onion and stir-fry 2. Mix the sauce briefly and use it to deglaze the vegetables. Let simmer for 2 minutes.
- Mix in the chicken pieces and immediately place in a serving bowl, garnish and serve as an accompaniment to other dishes and rice.
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