Spiced Chicken Fingers with Sweet-Sour Sauce

2018-06-24
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

Ingredients

  • Canola oil, to cook
  • 1 small onion, roughly diced
  • 1/2 tablespoon minced ginger
  • 1 medium carrot, peeled, roughly diced
  • 1 small pineapple, peeled, roughly diced
  • 2 cups pineapple juice
  • 1/2 cup rice vinegar
  • 2 cups rice flour
  • 1/2 tablespoon paprika
  • 1/4 tablespoon cayenne
  • 2 tablespoons white sesame seeds
  • 1 quart cold soda water
  • 4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips
  • Salt, to taste

Method

Step 1

In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt.

Step 2

PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small bowl of dipping sauce.

Step 3

Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers.

Leave a Reply

Your email address will not be published. Required fields are marked *