Sweet and sour chicken with vegetables
Ingredients
- Ingredients
- 350 grams Chicken breasts
- 2 Tbsps light soy sauce
- ½ tsp peppers
- Bell pepper (red and green)
- 150 grams Bamboo shoots (in a can)
- 1 bunch scallions
- 2 garlic cloves
- ½ l vegetable oil (+ 3 tablespoons)
- 100 grams
- 2 tsps cornstarch
- 4 Tbsps Ketchup
- 2 Tbsps Fish sauce
- 3 Tbsps Rice wine
- 4 Tbsps sugar
Preparation steps
Rinse chicken, pat dry, cut into strips and mix with soy sauce and pepper. Let marinate for 1 hour in refrigerator. Cut bell peppers in half, remove seeds and ribs and cut into strips.Drain bamboo and cut into strips. Rinse scallions, cut away ends and cut into large pieces. Peel garlic and finely chop. Mix tempura flour with 1/4 liter (approximately 1 cup) cold water. Heat oil in a wok, dip chicken strips in batter and fry over medium heat in oil for 4 minutes. Remove with a slotted spoon and drain on paper towels. Keep cooked chicken in oven to keep warm.
Mix cornstarch in a cup with 3 tablespoons of water. Heat 3 tablespoons of oil in a wok. Saute garlic while stirring. Add bell peppers, scallions and bamboo. Saute for 2 minutes over high heat. Add ketchup, fish sauce and 1/8 liter (approximately 1/2 cup) of water and bring to a boil. Add vinegar and sugar to taste. Thicken with cornstarch mixture. Gently fold in chicken strips and serve.