Sweet and sour chicken fillet
Spare ingredients: chicken breast, green onion and ginger, cooking wine, salt, egg, pepper, soy sauce, sugar, tomato sauce, starch, white vinegar
Production process
Step 1: Prepare a piece of chicken breast, cut into strips and set aside.
Step 2: Place the chicken breast in a bowl, add the shallots and ginger, add 2 spoonfuls of cooking wine, 1 spoonful of salt, an egg, a spoonful of pepper and stir well, marinate for 20 minutes.
Step 3: Mix the sweet and sour sauce (2 spoons of light soy sauce, 2 spoons of sugar, 5 spoons of tomato sauce, 1 spoon of starch, 2 spoons of white vinegar, an appropriate amount of water, stir well).
Step 4: Pour the starch into an empty bowl and wrap the marinated chicken fillets evenly each with a layer of starch.
Step 5: Heat the oil in the pan until it is 70% hot, add the chicken fillet and fry until golden brown, then drain the oil and set aside.
Step 6: Pour in the sweet and sour sauce and cook until the soup thickens.
Step 7: Pour in the chicken fillet and stir-fry evenly, sprinkle with white sesame seeds and out of the pan.
Warm tips
The oil temperature is slightly higher when frying chicken fillets. Quickly fry until golden brown, do not fry too long, too long chicken inside the water fried dry chicken will become dry and affect the taste.
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