Today's blog will be covered by the tempting topic of Sweet Sour Chicken Strip. For a healthier option, i pan-fried the chicken strip rather than chunks every pieces of chicken into a deep frying oil. Well for me, i will feel guilty whenever i have munched on fried food, oh...fatness, cholesterol!! Too exaggerating? Haha... I am that kind of person. Sometimes i will go for oily food, but, once in a while!
All you need is patience to cook this dish, small heat is required in this cooking process, we don't want a medium-rare chicken - 3 minutes on each side. Somemore, be ready to not clean your kitchen floor before cooking this dish, ticks for oily floor :p
400 g Chicken Breast
Sesame Seeds for garnish
Oil for pan-fry
150 gr Corn Flour
2 tsp Chicken Powder
Dash of Black Pepper
Bread Crumbs as needed
3 cloves Garlic
3 tbsp Tomato Sauce
1 tbsp Chili Sauce
3 tbsp Sugar
50 ml Water
1 tsp Corn Starch diluted in 2 tbsp Water
-Cleanse the chicken, and cut into strips, set aside.
-Mince the garlic with knife, set aside.
-For batter, crack two eggs in a mixing bowl, Beats. Pour in corn flour, and finally season with chicken powder and black pepper, combine well.
-Prepare bread crumbs in a clean plate, set aside.
-On the other side, heat up a non-stick frying pan, prepare for pan-frying those chicken strips.
-Chunk chicken strips in the batter, take out, fold with bread crumbs and gently arrange it on a non-stick frying pan.
-Remember small heat is required, and pan-fry those chicken strips for 3 minutes on each sides, Set aside.
-Line a paper towel in a clean plate to let the oil traces left on chicken be absorbed.
-For gravy, stir fry the garlic until golden brown, add in tomato sauce; chilli sauce and water, let it boil for a while.
-Add in diluted corn starch, turn off the heat if it has turned sticky.
-Add in Sugar, stir well, and finally toss the Chicken Strip in the gravy.
-Garnish with Sesame Seeds, serve warm.