Tenderloin or chicken breast 300g flour 20g.

Starch (for batter) 15g baking powder 1g

Ketchup 20g Samui Sauce 10g

Rice vinegar 20ml sugar 15g

Starch (used for thickening) 5g water.

Salt 3g yellow rice wine 10ml

Steps of sweet and sour tenderloin (chicken breast)

1. Cut the tenderloin or chicken breast into thin strips with the same thickness. After cutting, sprinkle with salt and cooking wine, wrap with plastic wrap and marinate in the refrigerator for half an hour.

2. Mix starch, flour and baking powder with water to make a thick paste, and pour it into the marinated chicken breast without dry powder.

3. Pour oil into the pot, and the fire will break out. When the oil temperature reaches about 170- 180, you can start frying.

4. Pick up the meat with chopsticks and put it in the oil pan one by one. You can put 10 at a time. When it's light yellow, you can take it out and filter it until it's all fried.

5. When the oil temperature rises to 180℃, fry all the fried meat strips back to the pan until they are golden, remove the oil again, and the skin will be crisp after cooling slightly.

6. The next step is the critical moment of seasoning. Please prepare all the materials.

7. Pour in a little oil, pour in tomato sauce, Samui sauce, rice vinegar and sugar in turn, mix well and thicken with water starch.

8. Pour the fried meat strips into the sauce, stir quickly and serve.

9. No more or less sauce, just wrap it evenly, and it's perfect for serving!

skill

The oil temperature is too low, and the fried things are oily and not refreshing. The recommended oil temperature is around 170- 180 degrees.