Korean sweet n sour chicken
A flavorful Korean Sweet n Sour Chicken dish, with a mixture of sugar, soy sauce, cider vinegar, and other ingredients. This recipe is suitable for a dairy-free diet, typical of Chinese cuisine, and works well as a main course. It is rich in protein and offers essential vitamins and minerals.
Ingredients
carrots
2
chicken breasts
907.18 g
cider vinegar
3 Tbsps
cornstarch
2 Tbsps
edamame
148 g
free range eggs
1
flour
62.5 g
onion
1 medium size
pineapple juice
59 ml
soy sauce
2 Tbsps
sugar
3 Tbsps
vegetable oil
4 servings
water
236.59 ml
Method
- Cut the chicken into thin strips, about 1 or 2-inch pieces.
- Add soy sauce to the chicken for a short marination; mix well and set aside.
- Cut the vegetables into large bite-sized pieces. Set aside until the sauce is ready and thickened.Make batter by mixing the flour, cornstarch, water and beaten egg.
- Add more flour until a thick consistency is reached. Dip the marinated chicken strips into the batter.Bring vegetable oil to medium high heat. Deep fry each of the strips for about 3, 4 min for each batch or until browned and cooked through. When finished, place on paper towel-lined dish to remove excess oil. Once the first round of frying is done, heat the oil and re-fry the batch for the 2nd time to make it really crispy (optional).To make the sauce bring the following ingredients in a saucepan: one cup of water along 3 tbsp vinegar, 3 tbsp sugar, and 2 tbsp of soy sauce. Bring to a rapid boil and then add the mixture of cornstarch and water.
- Add desired vegetables and let simmer for about 5 minutes or until it thickens.On a large plate, add the fried chicken strips, then pour over the sauce/vegetable mixture and serve while warm.
Nutrition:
Carbs
46 g
Fat
23 g
Protein
59 g
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