60 мин
cooking time
1 порция
quantity
Chicken in sweet and sour sauce is not only a classic of Asian cuisine, but also a real must-have for your menu. Light sweet notes emphasize the natural juiciness of the chicken, and sourness adds piquancy, making the taste of the dish balanced.
Ingredients
- Chicken thigh fillet - 140 g
- Egg - 1 pc.
- Salt - to taste
- Pepper - to taste
- Lee Kum Kee Oyster Sauce - 15 g
- Yamasa soy sauce - 5 g
- Potato starch - 5 tbsp.
- Bell peppers, different colors - 3 pcs.
- Garlic - 5 g
- Sweet and sour sauce AROY-D - 120 g
- Shaoxing wine - 5 g
- Roasted peanuts - 20 g
- Fresh cilantro - 2 g
Method of preparation:
- Meat preparation: Cut the chicken thigh fillet into small, even pieces.
- Marination: In a deep bowl, mix the egg, salt, pepper, Lee Kum Kee oyster sauce, Yamasa soy sauce and 2 tbsp. potato starch. Mix until smooth, add the chicken, coat thoroughly and leave to marinate for 15-20 minutes.
- Vegetable preparation: Cut the bell pepper into small cubes. Chop the garlic.
- Frying: Coat the marinated meat in starch and deep fry at 200°C for 3-4 minutes until crispy. Place on a paper towel to remove excess oil.
- Final preparation: Add a little oil to a well-heated wok, fry the garlic until fragrant, pour in Shaoxing wine and AROY-D sweet and sour sauce. Add the bell pepper and fry for another 1-2 minutes. Finally — add the fried chicken and heat everything together for another 1-2 minutes so that the meat is evenly coated with the sauce.
- Serving: put the dish on a plate, sprinkle with chopped roasted peanuts, fresh cilantro and the remaining bell pepper.
Step-by-step cooking video: