Tag Archives: Sweet

Sweet, Sticky, Sour and Spicy Chicken with Mandarin Fritters

I was looking for inspiration for dinner last night and wanted to try something creative. I studied the contents of my fridge and larder and decided to make a meal that would tantalise all our taste buds – a surge of heat, a touch of sweetness combined with something sour to create a dish that would be deliciously satisfying. The Mandarin fritters added another dimension, bringing a sharp citrus crunch to the eclectic textures and flavours of the dish.

Subliminally, I had produced a meal in celebration of the Chinese New Year. It wasn’t intentional, my tastebuds just led me that way! So I wish anyone reading this a happy year of the goat! Shanyang kuaile de yi nian!

 

Sweet, Sticky, Sour and Spicy Chicken with Mandarin Fritters

Ingredients:

  • 1 to 2 tablespoons brown sugar
  • 2 tablespoons of runny honey
  • 1/4 cup of soy sauce
  • 3 teaspoons of chopped root ginger
  • 2 teaspoons of chopped garlic
  • 2 to 3 tablespoons of hot pepper sauce (Piri-Piri)
  • Salt and Pepper
  • 4 skinless chicken breast, cut into strips
  •  tablespoons of vegetable oil
  • 2 chopped spring onions to garnish
  • FOR THE MANDARIN FRITTERS:
  • 2 seedless Mandarin oranges, in segments
  • 1 cup of plain flour
  • 1/2 cup of milk
  • 1/2 cup of water
  • 1/4 cup of baking powder
  • 1 teaspoon of salt
  • Vegetable oil for deep frying

Directions:

  1. FEEDS 4:
  2. Mix together the brown sugar, honey, soy sauce, ginger, garlic and hot pepper sauce in a bowl.
  3. Salt and pepper the chicken strips.
  4. Add the chicken breast strips into the marinade and leave in the fridge for an hour.
  5. Heat the oil in a pan and add the chicken strips and brown on both sides for about a minute.
  6. Pour the sauce/marinade over the chicken and simmer uncovered until the sauce thickens (8/10 mins)
  7. FOR THE MANDARIN FRITTERS:
  8. Whisk together all the ingredients, in a bowl, until smooth.
  9. Heat a small pan of oil, deep enough to fry the Mandarin segments.
  10. Dip the segments into the batter then drop gently into the hot oil.
  11. Remove when golden brown and crispy.