Chicken Fingers with Sweet and Sour Sauce
For Chicken Fingers:
1 kilo chicken breasts fillet (boneless & skinless)
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable oil, for frying
Preheat oil to 350 degrees F.
Pound each chicken breast fillet with kitchen mallet. (I used almires pounder to pound chicken meat). Pounding chicken meat helps to cook it quickly when frying.
Cut the chicken breasts into long strips and season with little salt and pepper. Set aside.
Beat the 2 eggs in a separate bowl and measure the flour into another separate dish and season with garlic powder, salt and pepper.
Measure the panko into a pie plate or shallow bowl.
Dip the chicken strips into the flour, the beaten egg and then dredge them into the panko bread crumbs, press and flatten using hands. Removes excess crumbs.
Fry in the hot vegetable oil over lowest heat for about 6 to 8 minutes or until golden brown. Onced cooked, transfer to a paper towel lined serving bowl to drain oil.
Sweet and Sour Sauce
1/4 cup sugar + 3 tbsp sugar
3 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1 cup water or reserved pineapple juice
1/4 cup apple cider vinegar
1 ½ tablespoon cornstarch dissolved in 4 tablespoons water
1/2 cup pineapple chunks
1 tbsp sesame oil
In a bowl combine all sauce ingredients and mix thoroughly.
Place it saucepan and bring the sauce to a boil over medium heat including the other half portion of minced garlic and onion. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, add salt and sesame oil.
Serve it with sauce or in separate bowl. Enjoy!