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Canton Chicken


Ingredients


2 lb chicken thighs-deboned and cut in chunks


For the batter

1/2 cup flour

2 eggs-beaten

1 tsp salt

6 tbsp water


For the sauce

1/2 cup pineapple juice

1/2 cup vinegar

4 tbsp sugar

1 tsp salt

1/2 tsp shoyu(soy sauce)

4 tbsp ketchup

1/4 tsp Accent(or similar)-optional

1 tbsp cornstarch

1 tbsp water

Dash hot pepper sauce


Sesame seeds for garnish

Oil for frying


Directions

For the batter

Mix all ingredients together to make a thin,smooth batter.

Dip chicken pieces in batter and fry in hot(but not smoking) oil til golden brown.

Drain on paper towels, set aside and keep warm.

For the sauce

Combine the juice,vinegar,sugar,salt,shoyu,ketchup and Accent in a medium size pan.

Stir together til well mixed and then bring to a boil.

Stir in the hot pepper sauce.

Reduce heat and simmer for about 5 min.

Mix the water and cornstarch together for a smooth paste.

Slowly pour paste into simmering sauce and cook til sauce has thickened.


Arrange chicken on serving dish on a bed of fluffy white rice,pour sauce over top and sprinkle with the sesame seeds.

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