Here we have some battered chicken, fast fried vegetables, and as you see, sour-sweet sauce. Thanks to fast high-heat processing, vegetables remain all the vitamins, taste, and flavor.
150-200 mlfrying oil (may need more, depending on the cookware)
salt
pepper
2tbsptomato paste
60mlchicken broth
2tbsprice vinegar
2tbspfreshly squeezed orange juice
1.5tsp brown sugar
Instructions
You need to take off the rind and slice the meat (300 g) on 3 cm in length and 1 cm wide pieces. Put in the bowl.
Peel a finger-sized piece of ginger (25 g) and grate it.
Separate the egg white from the yolk.
Add the egg white, grated ginger and ½ tsp of salt to the bowl with chicken, mix and leave for 30 minutes
Mix 2 tbsp of tomato paste, 75 ml of chicken broth, 2 tbsp of rice wine vinegar, 2 tbsp of orange juice (squeeze the orange), ½ tsp of salt and 1.5 tbsp of brown sugar. Mix until the sugar/salt completely melts, put aside.
Cut 1 onion “from a pole to pole”.
Dice 1 pepper. To dice the pepper, firstly cut it in half. Then cut off the even pieces, but try not to touch the inner part. Slice them and then dice.
Grate one more piece of ginger as before.
Pour the oil (150-200 ml) into a wok and put on the high-heat. There should be enough oil to cover the chicken pieces in half. Add 30 g of cornstarch to the chicken and mix.
Put them to the wok one by one and don’t turn up until golden. Then turn up the pieces and fry from the other side. Using the spatula, put the chicken into a clean bowl. If some of them are stuck together, just separate them with a spatula.
Pour the oil out of the wok but leave for about 1 tbsp. Add pepper and onion, fry for 1 minute while stirring, add ginger and cook for another minute while stirring. Put the vegetables together in the wok or frying pan, and pour a sauce in there.
Mix everything, add a chicken, mix one more time, and serve right away while they’re still crispy.