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Crispy Chinese Chicken

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Ingredients
  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)
  Salt 1 Pinch
  Egg 1
  Milk/Milk and water mixed 1⁄4 Pint (150 Milliliter)
  Fresh parsley/Coriander / chinese parsley 1 Tablespoon (For Garnish)
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken

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