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Sweet and Sour Chicken Noodle

Posted by Marvin (admin) on Dec 11 2018
FoodBlogCT | Cape Town Restaurant Reviews & Specials >> Recipes

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Sweet and Sour Chicken Noodle

written by Kayli Vee Levitan   

 

You can also follow me @KayliVee

My Blog: GypsyFeet

Just ideas that ooze at random from my brain, generally as soon as I hoped to fall asleep. So here they are, written out, so that the ideas can leave my brain. So that I can get some sleep. It may not be putting pen to paper, but finger to keyboard seems to work just fine. I type them out and then I dream.

In movies, what take away is always first choice? Chinese.

Why? Because it is quick, it’s simple and it a crowd pleaser.

Authentic Chinese food is wholesome and rich. It has a richness which is brought to it through its simple cooking process and aromatic ingredients.

So this may not be a truly authentic recipe but it’s delicious, it’s very easy to make and it really has made a lot of people in my life extremely happy. Especially me.

 
Ingredients: Feeds 3 hungry people
  • 4 chicken breasts, flattened and cut into bite-size chunks
  • ½ cup corn flour
  • 4 tablespoons water
  • 4 egg yolks
  • Salt and pepper to taste
  • Oil for medium frying
  • 3 spring onions, thinly sliced for garnish (optional)
  • 2 red chillies, thinly sliced for garnish (optional)
  • 250grams noodles, cooked
 
Sauce
  • 1¾ cups water
  • ½ cup lemon juice
  • 2 chicken stock cubes
  • 2 tablespoons cornflour
  • 2 tablespoons honey
  • 2½ tablespoons brown sugar
  • 1 teaspoon grated ginger
 
1. Firstly you need to make the sauce. In a saucepan combine wet ingredients and then add the dry ingredients. Whisk till smooth and thick. Set aside to reheat later.
 
2. Flatten the chicken breasts slightly and cut into chunks. (A simple way is to place the breasts between layers of plastic wrap, then hit them with a rolling pin).
 
3. Make the batter by placing cornflour in a bowl and slowly adding the egg yolks, salt, pepper and water. Mix thoroughly. Don’t worry, the mixture will be very thick. Just make sure you get rid of all the lumps.
 
4. Dip the chicken into the batter, allow excess to drain and fry till golden and crispy. Since stoves vary, try one piece to test the cooking time. You don’t want your batter to burn and the chicken to be raw. Be sure not to overwhelm your pan with too much chicken, as this brings down the temperature of the oil and the pieces will stick together
 
5. Put your crispy chicken pieces on your freshly cooked noodles, top with a generous helping of the reheated sweet and sour sauce and sprinkle with the spring onions and chilli.

 


 

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Last changed: Dec 11 2018 at 7:02 AM

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