Happy New Year! Isn’t the feeling of a fresh start great?
INSPIRED! That’s my word for this year and I can’t wait to see what 2015 has to hold! Friends its going to be an incredibly year- I just know it. So set your expectations high cause great things are store in the next 365 days!
Satya made this amazing delicious dish this weekend before I scurried out the door for a day of photo shoots with a bunch of local photographers. I love when Satya cooks! It means that I get a break and his creativity in the kitchen simply amazzzeess me! He’s definitely my kitchen hero any day of the week especially when the clean up of dishes is included.
What is so beautiful about this delish dish is that it can be eaten as an appetizer or a main course. Don’t you love dual purpose dishes?
These bite size chicken pieces are bursting with flavor. Add all the good stuff like ginger, garlic, soy sauce, brown sugar, chili sauce, shallots, green onions and combine them all together and start imagining a taste that’s going to make your mouth beg for more.
Saturday dinner is happening at our place this weekend with a bunch of our neighbors and this will dish will be there. Proudly displayed. Ready for remarks of pleasure. Ready for me to feel like a conqueror and creator of incredible food!
I hope you too get to experience this. The beauty of this delicious dish in the beauty of a New Year! So cheers to the future and all that it holds. If its anything like this sweet and sour chicken its going blow you away.
- 1 lb chicken
- 2 egg white
- 4 shallots, chopped fine
- 1 teaspoon soy sauce
- 1 teaspoon sambol oelek
- 2 teaspoon ginger-garlic paste
- ½ tablespoon salt
- 1 tablespoon all purpose flour
- 4-6 tablespoon instant grits
- ½ cup spring onions to garnish
- 4 tablespoons tomato sauce
- 1 teaspoon brown sugar
- 3 tablespoons sesame oil
- ¼ cup chicken stock
- 2 tablespoon corn starch
- 4-5 shallots diced
- 1 tablespoon ginger thinly sliced
- 1 tablespoon garlic diced
- 1 tablespoon soy sauce
- 2 tablespoons Sambal Oelek Chili Paste
- ¼ cup white vinegar
- 2 tablespoons instant grits
- 1 teaspoon salt
- oil for deep frying
- Combine the chicken with marinade and let it sit for about 1 hour.
- Heat Oil in a non-stick pan, once hot, double fry the chicken. Remove and set aside.
- In a different pan, heat sesame oil, once hot, add garlic + shallots and fry for 30 seconds.
- Add ginger and fry for few more minutes.
- Add brown sugar, soy sauce, tomato ketchup, chili sauce and vinegar. Combine well and cook for 2 minutes.
- Add ¼ cup chicken stock a minute add the cooked chicken pieces and cook for 5 minutes.
- Add cornstarch, and cook for 5 minutes.
- Garnish with spring onions.
Fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again.