This has got to be the most popular Chinese restaurant dish, it is often too sweet for me but this one is just right.
Prep and cooking time 35 – 40 minutes Serves 4
You will need:
2 tbs plain flour
Oil for deep frying
For the sauce
1 tbs seasoned oil
3 tbs rice vinegar
1 tbs tomato ketchup
100 ml stock
1 tbs thin cornflour paste
Cut the chicken into small bite size cubes and marinate in the salt, pepper and wine for 15 – 20 minutes. Coat the meat with the egg and flour and deep fry for about 3 – 4 minutes, stir to separate, remove and drain.
Reheat the oil and re-fry the meat for another minute or two until golden brown. Remove and drain.
To make the sauce, stir fry the vegetables for about a minute then add the seasoning and the stock, bring to the boil and add the cornflour to thicken. Add the chicken blend well so that each piece is coated with the sauce and serve hot.
One tip I would like to give you about your wok, never wash it in soapy water. Rinse it with plain water and then rub a little oil into it, this will keep it non stick.
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