DEEP FRIED CHICKEN PIECES WITH SWEET AND SOUR SAUCE
Time to cook: 15mins
Time to prepare: 15mins
Ingredients: chicken breasts (1 piece), salt, pepper, plain flour(3 cup + half cup), tapioca flour (half cup), garlic(1 clove), corn starch (1tbsp), water (half to 1 cup), catchup, white vinegar, sugar
Who doesn't like sweet and sour? Everyone except the Chinese! :D
- Cut chicken breast into pieces (strips, cubes... upto you)
- I like to use the back of the knife and bash them a bit so loosen up the texture of the chicken breast
- Season with a little salt and pepper, not too much salt here as we have a sauce and there will be salt in the coating too
- In a bowl mix the plain flour, tapioca flour, pepper to taste, salt to taste, chopped garlic
- Add water little by little as we are looking for a super thick texture here. Definitely not runny, when you lift up your spoon the mixture should slide down slooooowly
- Leave the half cup plain flour in a plate.
- Heat the deep fryer to 180 degrees
- Dip the chicken pieces in the batter we prepared, we want a nice thick coating
- Quickly roll into the plate of flour so each gets flour dusted
- Fry untill golden brown
- Now for the sweet and sour sauce :), in a pan add in water, white vinegar, catchup, sugar (1:1:1:1/2) you can adjust the amount of sugar as each brand of catchup tastes different. Sitr and mix well.
- Mix the corn starch and some water (ideally 1:3)
- When the sauce starts to bubble, quickly add in half of the starch/water mixture (make sure you stir them well before add in), it will start to thicken, add in more to your liking.
- Run the sauce through a sieve to get more refined texture
- (optional) Add in some frozen peas to the sauce and if you like hot and some chopped or whole small chili
- Serve hot, eat up!
Look at me!
Dip it into the sauce
Who doesn't like deep fried?
- You can use other parts of the chicken, it's just our picky eater eats chicken breast only, doh!
- To get a crisper coating, you can fry it twice by frying at 160 degrees, cool a little then at 180 degrees quickly
- You can also try to skip the white vinegar and just use water, catchup and sugar to make the sauce, it may help you reduce the amount of sugar you use but not giving you much sour
- This batter is also suitable for cooking vegetable tempura. Just add in shredded pieces of vegetables (carrots, cabbage etc, not the ones with too much water). It is a very thick batter so it helds the vegetables together very well. Use a spoon to take out some
- Do NOT add in baking soda/powder or use self-raising flour, I tried it before, that was a disaster and taste awful.