Sweet and Sour Chicken
Ingredients
- 400 g chicken breast
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Dip
- 2 eggs
Coating
- 100 g rice flour
- 50 g all-purpose flour
- 30 g tapioca flour
Sweet and sour sauce
- 3 tablespoons vegetable oil
- 3 cloves garlic
- 3 cm ginger
- 3 large red chilies
- 150 g pineapple
- 4 tablespoons tomato sauce
- 2 tablespoons chili sauce
- 300 ml chicken stock
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cornstarch
- 2 tablespoons water
Accompaniments
- 400 g white rice
Preparation
Beat the eggs and set aside for the dip.
Mix the rice flour, all-purpose flour, and tapioca flour together for the coating.
Marinate the chicken with salt and ground black pepper and let it rest for 10 minutes.
Dip the chicken into the egg mixture, then into the coating mixture and repeat until all chicken is coated.
Fry the chicken in hot oil over medium heat until cooked, then remove and set aside.
For the sweet and sour sauce, sauté garlic, ginger, and red chili until fragrant.
Add pineapple, tomato sauce, chili sauce, and chicken stock to the pan.
Add salt and ground black pepper, stir until the mixture boils, then add the cornstarch dissolved in water and stir quickly until smooth.
Add the fried chicken to the sauce, stir briefly, and remove from heat.
To serve, place white rice in a bowl, top with the chicken mixture, and serve.
