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Ingredients
Serves 4 people
- 12oz (350g) chicken
- salt and pepper
- 1 tablespoon chinese Rice Wine
- 1 egg, beaten
- 2 tablespoons of plain flour
- Oil for deep frying
- For the sauce
- 1 tablespoon oil
- 1 small onion cut into cubes
- 1 tablespoon light soy sauce
- 1/2 small green pepper, cut into cubes
- 1 small carrot, cut into cubes
- 1 tablespoon light soy sauce
- 2 tablespoons soft brown sugar
- 3 tablespoons rice vinegar
- 1 tablespoon tomato puree
- 1/2 teaspoon chilli sauce (optional)
- 4 fl oz (100ml) stock or water
- 1 tablespoon thin cornflour paste
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Method
| Cut the chicken into small bite size pieces and marinate in the salt, pepper and wine for 15 -20 minutes. Then coat the meat with the egg then flour and deep fry in a medium heat (180/350) for 4-5 minutes until golden brown, stir to separate the pieces then remove and drain. To make the sauce: Heat the oil, add the vegetables and stir fry for about 1 minute, then add add all the seasonings with the stock and water and bring to the boil, add the cornflour paste gradually to thicken. Now add the chicken pieces , blending them in well with the sauce. Serve Hot. |
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© Gavin McArdell 1997-2008. All rights reserved.
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