This is similar to sweet and sour chicken, but this one is sweeter and that’s what I love about this Mandarin Chicken. For me, it is way better than the Chinese foods you can buy from the fast-food chains located at the malls.
On my birthday last year, I wanted to have a “theme” on my main dish. Thus, I chose Chinese foods. I included this (of course!), together with Sweet and Sour Fish Fillet and Kung Pao Chicken. Sad to say, the Kung Pao Chicken did not turn out very well. 😦 But that’s okay. I’ll be giving it another try some other time. 🙂
This recipe is from Recipe TV.
- 500g chicken breasts fillet, sliced into strips
- salt and ground black pepper
- cooking oil for deep frying
For the batter:
- 2/3 cup cornstarch
- 1/2 cup all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1/4 tsp ground black pepper
- ½ cup
- cold water
For the sauce:
- ¼ cup banana catsup
- ¼ cup vinegar
- ½ cup + 2 tbsp sugar
- 1 ½ tsp salt
- 1 cup water
- 2 tbsp cornstarch, dissolved in 3 tbsp water
For the topping:
- chopped spring onions
- toasted sesame seeds
- Season chicken strips with salt and pepper. Set aside.
- Prepare a deep pot in a medium-high heat. Add oil.
- Combine all batter ingredients. Mix well to achieve a smooth, thick mixture.
- Dip chicken pieces into batter. Deep fry in hot oil until it turns golden brown. Drain in paper towels. Set aside.
- In a saucepan, combine sauce ingredients except the last ingredient (cornstarch-water mixture). Let it boil. Add the cornstarch-water mixture and continue to cook until mixture thickens.
- Mix the sauce with the cooked chicken just before serving. Sprinkle with spring onions and sesame seeds. Enjoy right away! 😉
Source recipe: Mandarin Chicken by Recipe TV