Ginger Sweet And Sour Chicken
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
40
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Water2 tbsps
Cornstarch1 cup
Balsamic Vinegar1 tsp
Salt1 tsp
Ground Black Pepper1 cup
Sugar1 cup
Extra-Virgin Olive Oil1 cup
Rice FlourDirections:
1
Microwave the lime in a small bowl and set aside until it is just cool enough to handle
2
In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch
3
Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, ginger, salt, black pepper, and sugar
4
Then squeeze the lime from the micro-waved lime through the feed tube into the mixture
5
Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream
6
Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods
7
Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away
8
Deep-fry the chicken and drain on paper towels
9
Serve with sweet and sour sauce