Sweet and Sour Chicken with Vegetables

Ingredients

• 350 g Chicken breast fillet
• 2 tbsp Light soy sauce
• 0.5 tsp pepper
• Paprika (1 red and 1 green)
• 150 g bamboo shoots (canned)
• 1 bunch spring onions
• 2 Garlic cloves
• 0.5 l plant oil (+3 tbsp)
• 100 g tempura flour
• 2 tsp cornstarch
• 4 tbsp ketchup
• 2 tbsp fish sauce
• 3 tbsp rice wine
• 4 tbsp sugar

Instructions

1. 1.

   Wash chicken, pat dry, slice into strips, mix with soy sauce and pepper, marinate in refrigerator for 1 hour. Halve paprika, remove seeds, wash, cut into strips. Drain bamboo shoots, cut into strips. Trim spring onions, cut ends off, chop into large pieces. Peel garlic, finely mince. Whisk tempura flour with 250 ml cold water. Heat oil in a wok, coat chicken strips in batter, fry over medium heat for 4 minutes, remove with slotted spoon, drain on kitchen towel, keep warm in oven.

2. 2.

   Whisk cornstarch with 3 tbsp water. Heat 3 tbsp oil in the wok, briefly sauté garlic while stirring, add paprika, spring onions and bamboo shoots, stir-fry over high heat for 2 minutes. Add ketchup and fish sauce, pour in 125 ml water, bring to a boil once. Season with vinegar and sugar, gently whisk in cornstarch, fold in chicken pieces, plate and serve.