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Chicken fritters with sweet and sour sauce

Chicken fritters with sweet and sour sauce
Chicken fritters with sweet and sour sauce

Asian cuisine is known for its easily digestible and light, but also spicy dishes. The most important cooking material is the wok: vegetables and meat are fried briefly but powerfully. Little or no fat is used in Asian cuisine, and they do not have potatoes or cheese. There are many regional differences: Thailand, Vietnam and Indonesia, for example, each have very distinct typical flavors.


Ingredients for Chicken fritters with sweet and sour sauce:

serves 4:

3½ fl. Oz. - 100 ml of water

3½ fl. Oz 100 ml white vinegar

3½ oz - 100 g of unrefined cane sugar

½ tsp chili powder

1 tsp chili flakes

2 tbsp ketchup

1 thumb ginger

3 cloves of garlic

corn starch

1 glass of basmati rice

1 green pepper

1 yellow pepper

a quarter of pineapple

1 onion

2 carrots

1lb - 450g boneless chicken thighs

rapeseed oil

½ chicken stock cube

2 tbsp soy sauce

½ lime

1 spring onion

How to make Chicken fritters with sweet and sour sauce:

Bring 3½ oz - 100 g of sugar, 3½ fl. oz. - 100 ml white vinegar and 3½ fl. Oz - 100 ml water to a boil.

Add 1 tsp chili powder, ½ tsp chili flakes and 2 tbsp ketchup.

Peel 1 inch of ginger and 1 clove of garlic. Grate and add to the sauce.

Thicken the sauce with 1 tbsp corn starch dissolved in 3 tbsp water. Add little by little.

Rinse 1 glass of basmati rice and drain.

Peel 1 pineapple, remove the tough center and cut into pieces. Use ¼ pineapple for this dish.

Chop 1 yellow and 1 green pepper into brunoise, 2 carrots in julienne and 1 onion into chunks.

Cut the chicken into bite-sized pieces.

Season with salt and wrap in cornstarch.

Fry crispy in rapeseed oil.

Finely chop 2 cloves of garlic and sauté them in rapeseed oil.

Add the rice and fry for a while first. Season with ½ chicken stock cube.

Then add a little more than 1 glass of water. Cook for 8 minutes with the lid on the pot. Then let it soak for another 5 minutes without fire.

Remove the chicken from the pan and sauté the vegetables in the remaining canola oil.

Add 2 tbsp soy sauce. Add the chicken again.

Add 4 tbsp sweet and sour sauce.

Serve and finish with spring onion and a little lime.

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