Almost four years ago now, I caught myself saying on this blog that I had tired of looking out for Chinese restaurants which were all mediocre and served nothing but the same old glutamate-laden ready-made sauces... would you believe that the same passionate cook has found new love in Asian restaurants lately? And this is a relatively new discovery, a complete 180-degree turn of my palate, who would have thought?
I really didn't have much hope of ever setting foot in a Chinese outside of China again and actually enjoy my food - but I have discovered that there is a vibrant restaurant scene here in London, if you care to look beyond the Chinatown eateries that only manage to lure in hungry tourists who don't know any better. Recently, I had the pleasure of sharing some of my preferred places on (German-speaking) culinary portal kuechengoetter.de - my absolute favourite at the moment being Hunan in Pimlico, where a family-run restaurant only offers custom-made lunches and dinners serving anything between 15 and 20 courses of the most delectable, Chinese food... I could eat there every day, if they let me!
On this journey of rediscovery, I have also revived an old favourite recipe. Curious as I am, I wanted to make my own sweet & sour sauce rather than resorting to something full of preservatives and E-numbers. You wouldn't believe just how easy this is to make, there is really no excuse for not making your own... believe me, you won't regret it!
Clean chicken breasts and cut into 1-2 cm pieces. Whisk egg whites, garlic and soy sauce and marinade the chicken pieces for at least 1 hour. In the meantime, prepare the ingredients for the sauce. Peel the onion and cut into 1 cm pieces, then cut the peppers and spring onions into thin strips.
Heat plenty of oil in your fryer or a deep pan on the stove. Roll the chicken pieces in potato flour so they're evenly covered. Shake off any excess.
To prepare the sauce, heat sesame and grape seed oil in a wok or other suitable pan, fry the onions for 2 minutes until just softening. Add ginger, spring onions and pepper medley and continue to fry for 2 minutes. Stir in the tomato ketchup, vinegar, soy sauce, sugar and corn starch and pour over the chicken stock. Season with salt and leave to thicken.
In the meantime, fry the chicken pieces in the hot oil for about 10 minutes until crispy and browning. Just before serving, fold into the sweet & sour sauce and offer with fluffy steamed basmati rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (783g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 356 (37%)|
|Amt Per Serving||% DV|
|Total Fat 39.5g||53 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 14.9g|
|Cholesterol 139.9mg||43 %|
|Sodium 1367.8mg||47 %|
|Potassium 2452.1mg||65 %|
|Total Carbohydrate 81.2g||24 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 73.7g|
|Protein 70g||100 %|
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Calories per serving: 951
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