Ingredients: |
Ingredients: 1 1/2 pounds - chops or chicken
1 egg
corn starch
canola oil
table salt
garlic salt
1/4 tspn white pepper
5 spices
1 cup+Tblspn sugar
1 cup chicken broth
3/4 cup apple cider vinegar
1 tspn oil
2 tspn soy sauce
water
2 diced tomatoes
1 can (8 1/4 oz.) pineapple chunks (drained)
flour
baking soda
MARINADE
Mix the slightly beaten egg, 2 Tblspn corn starch, 2 Tblspn oil, 1 tspn salt.......pepper to your liking.....stir in the meat, cover and fridge for at least 20 mins.
SWEET/SOUR SAUCE
In a sauce pan, heat the broth, sugar, vinegar, 1 tspn oil, soy sauce and 1 tspn garlic salt...heat till bubbly, mix 1/4 cup corn starch and 1/4 cup water and add...stirring until thick, add the tomatoes, white pepper and pineapple....cover, heat to boil then simmer.
TEMPURA
Mix 3/4 cup flour, 2 tspns corn starch, 1 tspn salt, 1 tspn baking soda......mix, add 3/4 cup water, stir untli smooth
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Directions: |
Directions:Choose or use both, butterfly pork chops, chicken breasts, trim off fat and save, cut into 3/4" cubes.
Fry the meat, lightly using a pinch or 2 of 5 spices
RICE
You decide what kind, how much...cook it now so it can rest until ready to eat
Heat oil in WOK 350 degrees F
turn up the WOK to 375, mix the meat and do about 15 pieces in the WOK at a time, removing each when they are gold and put on rack to drain then on a grocery bag, keep covered.
Now portion up the rice in the middle of your plate, place your tempura on it and pour the sauce over it
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This recipe for CANTONESE TEMPURA WITH SWEET/SOUR SAUCE is from