Sweet and sour chicken

Ingredients for 4 servings:

• 600 g chicken breast
• 2 m.-large carrot(s)
• 100 g mushrooms
• 2 stalk(s) spring onions
• 1 jar bamboo shoot(s)
• 1 jar mung beans
• 3 eggs
• Breadcrumbs
• ½ bottle of Asian sauce
• 1 dash of soy sauce
• 1 pinch(s) of sugar
• salt and pepper
• Paprika powder
• garlic powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simple and delicious

Wash the chicken breast, pat dry, and cut into pieces. Place the breadcrumbs in a bowl and mix with the dry spices. Whisk the eggs in a bowl. Bread the chicken pieces. Cut the carrots into strips. Slice the mushrooms as desired and slice the spring onions into rings. Drain the bamboo shoots and mung beans. Bring the deep fryer to operating temperature. Heat oil in a high-sided pan or wok and first fry the carrots with a pinch of sugar. Add the spring onions and bamboo shoots and fry until they begin to brown. Add the mushrooms and fry. Add the mung beans. Deglaze with the Asian sauce. Add a little more soy sauce and simmer. Fry the chicken pieces in the deep fryer until they reach the desired degree of browning. I serve this with basmati rice.