Sweet And Sour Chicken Drumsticks
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soft brown sugar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Oil||2 Cup (32 tbs)|
Trim the drumsticks if necessary.
Beat the egg with 1 tablespoon of water.
Mix the 4 tablespoons cornflour (1/3 cup cornstarch) with salt and pepper.
Dip the drumsticks in egg, then in cornflour (cornstarch) and put to one side.
Cut the onion into eighths and the pepper and carrot into wedges.
Drop these into a small saucepan of boiling water and cook for 5 minutes.
Mix together, in a small saucepan, the chicken stock, vinegar, sugar, cornflour (cornstarch), soy sauce and sherry.
Bring to the boil, stirring constantly, and simmer for 2-3 minutes.
Heat the oil in a deep frying pan (skillet) and fry the chicken drumsticks until golden and tender.
Drain on absorbent kitchen paper.
Add the vegetables to the sauce and then add the chicken.