Stir-Fry Chicken with Sweet & Sour Sauce
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Brand
Ingredients
- MAGGI® Tomato Ketchup Can 6x3.3kg SG 250 gm
- MAGGI® Chili Sauce Can 6x3.3kg SG 150 gm
- NESTLE® NPro Lemonade Exp 12x140g PH 15 gm
- Plum Sauce 150 gm
- Sugar 100 gm
- Water 400 ml
- Chicken Thigh Cube 300 gm
- Beaten Egg 50 ml
- Potato Flour 500 gm
- Cooking Oil 2000 ml
- Red Onion Cube 40 gm
- Red Capsicum Cube 40 gm
- Pineapple Cube 40 gm
- Local Cucumber Cube 40 gm
- Sweet & Sour Sauce Solution 180 ml
Potato Starch Mixture 勾芡总粉
- Water (to mix with Potato Flour to form a slurry) 30 ml
- Potato starch 30 gm
Preparation
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1Preparation: Cooking Sauce
Add 400 ml boiling water to the pot.
Add the Maggi® Ketchup, Maggi® Chilli Sauce, NESTLÉ® Lemonade, plum sauce, and sugar.
Whisk until smooth and well combined. Simmer gently for 2–3 minutes, stirring continuously.
Bring the mixture to a boil, then remove from heat. Allow the mixture to cool slightly.
Store the sauce in an appropriate container for future use.
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2Cooking: Coating & Deep Fried
Place the prepared prawns into a bowl and add the beaten egg mixture.Toss well until the prawns are evenly coated
Lightly coat the prawns with potato mixture, shaking gently to ensure even coverage.
Deep-fry the coated prawns in 180°C oil for a few minutes, or until golden brown.
Remove from oil, drain excess oil, and set aside for later use.
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3Cooking: Sitr-Fry Chicken with Sweet & Sour Sauce
Heat a wok over medium-low heat and add oil.
Add red onion, red capsicum, pineapple, cucumber. Sauté until fragrant.
Pour in 180 ml sweet & sour sauce and stir continuously for about 1 minute, until aromatic.
Reduce heat to low. Add the deep-fried chicken and toss gently until evenly coated and heated through.
Once cooked, gradually add the potato starch mixture while stirring until the desired consistency is achieved.
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4Transfer to a serving plate and serve hot.
