Everyone loves ‘Sweet & Sour Chicken /Pork’. I simply wanted to make the dish spicy hot! I usually don’t have fresh chilli, but a jar of Toban Djan (Chili Bean Sauce) is in the fridge for always, so I added it to the ordinary sweet & sour chicken. This dish is now everyone’s favourite!
300g Chicken Fillets
Salt & Pepper
2 tablespoons Potato Starch Flour
1-2 tablespoons Oil
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix) OR Fresh Chilli
1 tablespoon Soy Sauce
1 tablespoon Sugar
1 tablespoon Rice Vinegar
1 teaspoon Grated Garlic
1 teaspoon Grated Ginger
1-2 teaspoons Toban Djan (Chili Bean Sauce) *OR Fresh Chilli
- Combine all the sauce ingredients in a small bowl.
- Cut Chicken Fillets into 3-4cm size pieces, season with Salt & Pepper, then coat with Potato Starch Flour. This layer of flour will turn to jelly-like when combined with sauce. Please make sure the Chicken pieces are well coated.
- Heat Oil in a frying pan over medium heat and cook Chicken. When Chicken pieces are cooked, using paper towel remove excess oil in the pan, then add sauce and combine all well.
- Sprinkle with finely chopped Spring Onions and Shichimi (Japanese Chilli Spice Mix) and serve.