Krõbe kana magushapus kastmes / Crispy Chicken in a Sweet-Sour Sauce

Tegin minagi selle kuulsa ja kiidetud hiinatoidu ära. Kui aus olla siis ma ootasin midagi vürtsikamat. Kuid hea oli ta sellegipoolest ja maitse sarnanes tõesti hiina restoranides pakutava toiduga. Eriti maitses sööjatele krõbe kana.

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I have seen this recipe in quite a few Estonian foodblogs, and it has been talked about in the superlative so many times that I had to try it out too. As promised it tasted just like in a Chinese restaurant. However, I expected something spicier, even thought the recipe says sweet-sour. The crispy chicken was absolutely addictive so all in all this dinner was a success.


Retsept on siin, kuid algretsept on siit.



I have seen this recipe in quite a few Estonian foodblogs, and it has been talked about in the superlative so many times that I had to try it out too. As promised it tasted just like in a Chinese restaurant. However, I expected something spicier, even thought the recipe says sweet-sour. The crispy chicken was absolutely addictive so all in all this dinner was a success

The recipe is from this Estonian foodblog, however the original recipe is from this anglophone blog.

You'll need:

For the chicken:
2 big chicken fillets
2 egg whites
2 gloves of garlic, mashed
4 tbsp of soy sauce
200 g of starch
sunflower seed oil for frying

For the sauce:
2 tbsp of sesame oil
2 tbsp of grapeseed oil or sunflower seed oil
1 onion
3-5 of scallions (only the root bulbs)
1 big bell pepper
1 tsp of grated ginger
4 tbsp of ketchup
2-4 tbsp of rice vinegar
4 tbsp of confectioner's sugar
3 tbsp of soy sauce
1 tsp of salt
200 ml of chicken broth
1 tsp of starch

Chop the chicken fillets into 1-2 cm big pieces. Whisk the egg whites, garlic and soy sauce and marinate the chicken for a minimum of 1 hour, 2-3 is optimal.

Cut the onions and bell pepper into filaments, chop the ginger into small pieces. Prepare the chicken broth. Mix the ketchup, rice vinegar, soy sauce, sugar and starch. Fry the onions for about 3-4 minutes, add the ginger, scallion onions and bell peper and fry for another 5 minutes. Pour the sauce mixture on top along with the broth.

Roll the chicken in the starch so that they are fully covered. Heat quite a bit of oil in the pan and fry the chicken until crispy (about 8-10 minutes). Before serving mix the sauce and the chicken. Ideal with basmati rice.