Peking style chicken tangsuyuk
My family usually makes sweet and sour pork made of chicken breast rather than pork. Compared to pork, chicken breast has less fat, more protein, and no smell. The recipe for Beijing-style chicken tangsuyuk, which has a sweet and sour sauce and a chewy taste of chubby chicken breast, is on now.
3 serving
Within 60 minutes
분홍돌고래
Ingredients
  • Chicken breast
    500g
  • Soy sauce
    1TS
  • Cooking oil
    suitably
  • potato starch
    60g
  • pan frying powder
    40g
  • egg
    1ea
  • onion
    1/2ea
  • Carrot
    1/2ea
  • freshwater cucumber
    1/2ea
  • Lemon
    1/2ea
  • wood ear mushroom
    2piece
  • Soy sauce
    2TS
  • Vinegar
    6TS
  • Sugar
    6TS
  • Water
    250ml
  • potato starch
    4TS
Cooking Steps
STEP 1/7
Pour the same amount of water as the starch from the previous day and soak it for one night. Starch makes fried food glossy and crispy.
STEP 2/7
Season the chicken breast with lemon wine and soy sauce.
STEP 3/7
Add soaked starch, pancake mix, and eggs to the seasoned chicken breast and mix well.
STEP 5/7
Cut green cucumbers, carrots, soaked wood ear mushrooms, and onions into appropriate sizes.
STEP 6/7
Stir-fry well with lemon in an oiled pan.
STEP 7/7
Add soy sauce, vinegar, sugar and water and simmer for 1 to 2 minutes.
STEP 8/7
Add water starch mixed with 1 1/2 tbsp starch and 4 tbsp water, bring to a boil a little longer, and sprinkle sauce on fried chicken breast.
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