Elite Cuisine EDF-3507 Gebruiksaanwijzing - Pagina 8

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SWEET & SOUR CHICKEN:

MARINADE:

1/2 tsp. salt

1 1/2 tsp. soy sauce

1 tbsp. cornstarch

1 tbsp. cold water

BATTER:

1/2 c. chicken coating mix

1/2 c. ice water

1 egg yolk

SWEET AND SOUR SAUCE:

1/2 c. Kraft Sweet and Sour Sauce

1/4 c. chicken broth

1/4 c. water

1/2 tsp. cornstarch

1 green pepper, cut into 1 inch pieces

1 med. carrot, sliced inch long then lengthwise

1/2 c. sliced water chestnuts

1 can chunk pineapple



Combine marinade ingredients in a small bowl. Add chicken, mix well. Let

stand 30 minutes.



Combine batter ingredients in a medium bowl until just mixed. Do not stir to

blend.



Combine Sweet and Sour Sauce, chicken broth, water and cornstarch in a

small bowl, set aside.



Heat oil in deep fryer to 350 degrees



While oil is heating, coat each piece of chicken with batter. Reduce heat to

medium.



Carefully lower coated chicken into hot oil with fryer basket.



Deep fry chicken 3 minutes or until browned. Remove from oil.



Turn heat up to high and heat oil to 400 degrees.



Carefully place chicken all at once in hot oil and deep-fry until crisp, about 30

seconds.



Remove chicken, draining well. Place on platter.



Using a fry pan, place 2 tablespoons oil. Heat to medium. Stir-fry green

peppers, carrots and water chestnuts 2 minutes.



Add Sweet and Sour Sauce mixture. Stir in pineapple. Stir-fry until sauce

has thickened. Remove from heat.



Stir in chicken and serve immediately. Makes 4 servings.