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diff --git a/src/asian-style-chicken-sticky-sauce.md b/src/asian-style-chicken-sticky-sauce.md deleted file mode 100644 index 9a8cdb6..0000000 --- a/src/asian-style-chicken-sticky-sauce.md +++ /dev/null @@ -1,46 +0,0 @@ -# Asian Style Chicken with Sticky Sauce - -Asian style crispy coated chicken with sweetish sauce recipe. Served with boiled rice. - - - -## Ingredients - -### Chicken with crispy coating - -- Around 14 ounces or 400 grams of chicken breast -- 1 Egg -- 3 tbsp of cornflour -- 10 tbsp all-purpose flour -- 1/2 tsp garlic powder -- 2 tsp paprika powder -- Around 5 tbsp of vegetable oil for frying the chicken - -### Sauce - -- 1 tbsp sesame oil -- 2 garlic cloves, mashed to paste. -- 1 tbsp Chinese rice vinegar or alternatively white wine vinegar -- 3 tbsp honey -- 2 tbsp ketchup -- 2 tbsp brown sugar -- 4 tbsp soy sauce - -## Directions - -1. Prepare the sauce by mixing the ingredients together in a bowl. -2. Cut the chicken into bite sized pieces. -3. Place all-purpose flour in a shallow bowl. Mix in garlic powder as well as salt and pepper, 1/2 tsp each. -4. Place lightly beaten egg in another shallow bowl. -5. Coat the chicken in corn flour, dip it in egg and finally coat with seasoned all purpose-flour. -6. Heat a good amount of oil on a pan to fry the chicken in. The oil should be hot enough so that the chicken sizzles when placed in the pan. You may want to do this in a couple of batches depending on the size of your pan. -7. Fry until chicken is cooked and has a nice golden-brownish coating. -8. Pour out excess oil, put the sauce in and mix to coat the chicken. Or place the chicken in a bowl with kitchen towels and do another batch. -9. Let the sauce bubble for one or two minutes and you're done. -10. Serve with boiled rice. - -## Contribution - -- pazu - xmr: 48QiCovstDPbHtMR5DP8tp3fUgguVUcdUX2pjbh6utt88fMe5h233ZnY7PxxdQYCjrVuCBQA2D8JBYU7rH2MdVDHFKd7QJi - btc: 17FWEWrKuock7eeZY3DTne7LgES1uKYZK5 - -;tags: asian chicken |