Crispy Chinese Chicken
|Chicken breasts||1 Pound (450 Gram)|
|Sweet and sour cook in sauce||13 1⁄4 Ounce (1 Can, 376 Gram, Homepride)|
|Plain flour||4 Ounce (125 Gram)|
|Milk/Milk and water mixed||1⁄4 Pint (150 Milliliter)|
|Fresh parsley/Coriander / chinese parsley||1 Tablespoon (For Garnish)|
Cut the chicken into pieces 2.5-5 cm/1-2 inches long and combine with the Sweet and Sour Cook-in-Sauce.
Leave to marinate for at least 2 hours.
To make the batter, combine the flour and salt in mixing bowl and make a well in the centre.
Add the egg and milk and beat to a smooth batter.
Drain the chicken, reserving the Sweet and Sour Cook-in-Sauce.
Dip the chicken pieces in batter and shake off excess.
Fry in deep hot fat for 5 to 7 minutes, turning once, until crisp and golden brown.
Drain on absorbent paper and pile up on a hot serving dish.
Heat up reserved sauce in a saucepan and pour over the cooked chicken pieces.
Serve at once, garnished with sprigs of parsley or coriander.