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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