Mandarin Chicken

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.

Difficulty: easy
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Ingredients:

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

Instructions:

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

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