Sweet and sour chicken skin#
The ginger, peel (I just scrape the skin off with a knife) and chop finely. The spring onions / scallions, chop into little ½ cm pieces and keep separate from the rest of your vegetables.Ĥ. The onion, cut into quarters or eighths, and separate each layer so they will cook evenly.ģ. These should be bite size pieces, so the peppers, I usually cut in half, remove the seeds and pith from inside, then cut into squares, about 2 cm wide / long.Ģ.
Get a plate ready to put all your prepared vegetables on.ġ. Chicken with marinade and egg white Prepare the vegetables Add the meat to the marinade and leave for 20 minutes. Keep this in a separate bowl for now as we will use this for 'velveting' the chicken to give it a lovely soft texture and bite.ģ. In a bowl, add all the marinade ingredients EXCEPT the beaten egg white. Cut the chicken breasts into bite-size pieces, about half the length of your thumb.Ģ. You will get a bit messy when preparing the chicken, but if you've got a cloth and hot soapy water then you have no need to worry! Preparing the meatġ. The main thing we need to do is get everything ready before we start cooking. Hot water, enough when combined with your pineapple juice to make up a total of 1 pint or 2 ½ cups or 0.6 quart Instructions Beaten Other ingredientsĦ Pineapple rings (use canned in own juice and not syrup)ġ tablespoon Vegetable oil The sweet and sour sauce I use a wide wok and so about 1 cup of vegetable oil was used.Ī few sheets of kitchen paper The marinadeġ egg white beaten (save the yolk for the coating below) The coatingĢ eggs plus the yolk leftover from the marinade above. Enough vegetable oil to fill your pan 1 inch deep.
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