糖醋鸡柳

I love this dish!!! is so appetising with a bowl of warm rice :) The taste is just right, not too sweet nor sour...fish fillet or pork ribs can be replaced with chicken.

looks like chicken pop corns :) will try making 咸酥鸡 another day when get hold of some basil leaves which is a crucial ingredient for this dish.

Ingredient

• 300gm chicken fillet
• 1/2 egg, beaten
• 1 tbsp light soya sauce
• sweet potato flour for coating (地瓜粉)
  
• 3 cloves garlic, chopped
• 1 small white onion, sliced
• 50 gm carrots, sliced
  
• 1 small green pepper, sliced
• 150gm pineapples, cubed
• 3 tbsp tomato sauce
• 3 tbsp rice vinegar
• 3 tsp sugar
• 4 tbsp water
• cornstarch water

Method

1. Cut chicken fillet into small chunks. Marinate with light soya sauce & egg for at least 30mins. Coat evenly with sweet potato flour.
2. Heat some oil in wok. Deep fried coated chicken in batches till golden brown. Drain on kitchen towel.
3. Mix tomato sauce, vinegar, sugar & water together. Set aside.
   
4. In a clean wok, heat up 2tbsp oil. Add garlic, white onion & carrots. Stir-fry till carrot & onion is soft.
5. Stir in sauce, bring to boil. Drizzle cornstarch water and stirring constantly till sauce thicken.
6. Toss in fried chicken, pineapples & green pepper. Mix evenly. Remove from heat.