Ginger Sweet and Sour Chicken
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 443
- Total Fat
- 25
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 19
- Cholesterol
- 55
- Sodium
- 398
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
Ingredients
Sauce:
1 fresh lime
2 tablespoons water
2 tablespoons cornstarch
1/4 cup balsamic vinegar
1 red chile pepper, stem and seeds removed and diced
2 large cloves garlic, lightly crushed with the side of a knife blade and quartered
1 teaspoon peeled fresh ginger root, diced small
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup sugar
1 cup extra-virgin olive oil
Chicken:
1 liter canola oil, or enough as needed to deep fry
1 cup rice flour or all-purpose flour (or enough as needed for dredging)
Salt and freshly round black pepper
1 pound boneless chicken breasts cut into "chicken-finger"-sized strips
Directions
- Microwave the lime in a small bowl and set aside until it is just cool enough to handle. In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch. Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, ginger, salt, black pepper, and sugar. Then squeeze the lime from the micro-waved lime through the feed tube into the mixture. Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream.
- Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods.
- Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away. Deep-fry the chicken and drain on paper towels.
- Serve with sweet and sour sauce.