Sweet & Sour Veg. Roasted Chicken
Serves: 1
Featured product: VegeWorld Veg. Roasted Chicken
Course: Main
Ingredients:
- 1 packet Vege Roasted Chicken
- Cooked 10 grain mix rice (Store bought)
- Japanese Cucumber
- Tricolour Capsicums
- Pineapple
Fry Batter:
- 1 tbsp Cornstarch
- 1 tbsp Potatostarch
- a pinch of sea salt
- a pinch of white pepper powder
- ½ cup of Crystal Water
- Vegetable Oil (Optional)
Sauce:
- 60 gm tomato ketchup
- 30 gm chili ketchup
- 20 gm plum sauce
- 100 ml crystal water
- 20 ml white vinegar
- 35 gm cane sugar (sugar,optional)
- 5 gm salt
- 7 gm mushroom seasoning (optional)
- 5 gm corn starch
- Vegetable Oil (Optional)
Preparation:
- Coat Vege Roasted chicken into batter.
- Deep fry the Vege Roasted Chicken at 180 degrees Celsius for 3-5 minutes. or Airfryer at 200c for 8-10 minutes without coating. (Optional)
- In a saucepan, mix both ketchup, plum sauce and water.
- Heat up the pan and keep stirring. (Medium Heat)
- Add in vinegar, sugar, salt, mushroom seasoning and starch.
- Cook for 5-8 minutes until caramelised.
- Keep the sauce aside.
- Heat up the pan with high heat. Place in the pineapple, red & green capsicum.
- Stir fry for 1-2 minutes, add in the sauce and cook until bubbling.
- Add the Vege Roasted Chicken in and quickly toss & stir it until well coated.
- Ready to serve fresh with hot fluffy 10 grain mix rice.
