THE NEON TANG-LACQUER

(Our Play on Sweet and Sour Chicken)

THE NEON TANG-LACQUER

Ingredients: 500g Chicken breast (cubed), 3 tbsp Cornflour, 1 Egg, 100ml Pineapple juice, 2 tbsp Vinegar, 1 tbsp Soy sauce, 1 Green pepper (petals), 1 Red onion (petals), 100g Pineapple chunks...

Ingredients

  • 500g Chicken breast (cubed)
  • 3 tbsp Cornflour
  • 1 Egg
  • 100ml Pineapple juice
  • 2 tbsp Vinegar
  • 1 tbsp Soy sauce
  • 1 Green pepper (petals)
  • 1 Red onion (petals)
  • 100g Pineapple chunks

Cooking Method

  1. The Coat Dredge chicken in egg then cornflour; fry until dark golden and crispy; set aside.
  2. The Scorch In a fresh pan, stir-fry peppers, onions, and pineapple on high heat until charred.
  3. The Bloom Add the tangy silk mix and a 30ml splash of water; boil until it form a thick neon lacquer.
  4. The Marriage Toss the crispy chicken into the lacquer until every piece is sticky and coated.
  5. The Finish Garnish with raw spring onions and sesame seeds.

Cuisine: Asian

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