There is no Chinese restaurant that does not have sweet and sour pork or possibly chicken in the same style on the menu. The meat in the crispy coating is also too tasty. With a little improvisation, you can also cook these tasty morsels in your own kitchen. It is completely up to you what kind of meat you want to cover with the batter, but you will get good results with sheer pieces of chicken and turkey breast or possibly pork.
Let’s start slowly: The chicken breast fillet is parried cleanly, rinsed, dried with household crepe and cut into bite-sized cubes. Two by two centimeters – that’s all it should be.
For the vegetables, clean the scallions and cut into rings. Cut the pink mushrooms in half or quarters, depending on their size. Have the wok or a high-walled frying pan ready with a tiny bit of neutral oil.
Later, my fryer will be fired up. The extractor hood on full blast, the stove top for the fry pot as well. I use the handle of a wooden cooking spoon to check if the fat is hot enough. If bubbles rise at the base of the handle, that’s it.
In the meantime, sauté the spring onions in neutral oil, add the mushrooms, sprouts, a clove of garlic and the chili pepper. In a few minutes the whole is cooked. Remove the chili pepper, season with salt and pepper, maybe with e
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