Spiced Chicken Fingers With Sweet-Sour Sauce
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
37
Spice
51
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 small
Onion (roughly diced)1 tbsp
Ginger (minced)1 medium
Carrot (peeled, roughly diced)2 cups
Pineapple Juice1 cup
Rice Vinegar2 cups
Rice Flour1 tbsp
Paprika1 tbsp
Cayenne2 tbsps
White Sesame SeedDirections:
1
In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes
2
Season and add the pineapple, juice and vinegar
3
Cook until pineapple is soft, about 5 minutes
4
Puree mixture and check for seasoning
5
In another sauce pot filled 1/3 full of oil, heat to 350 degrees
6
In a bowl, mix together the flour, paprika, cayenne and sesame seeds
7
Whisk in the soda until a pancake batter consistency is achieved
8
Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes
9
Season with salt
10
PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese
11
Place fingers on a plate around a small bowl of dipping sauce
12
Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers