香酥雞 Xiang Su Ji

酸甜咕嚕肉Sweet Sour Gu Lu Rou
材料Ingredients:
A. 立德香酥雞
250g黃梨(切塊)100g青瓜椒(切塊)1/2條Red Pepper (cube)1
大青椒(切塊)1粒紅燈籠椒(切塊)1粒B. Plain Flour100gStarch1 tbspRice Flour½ tbsp
B. 麵粉100g粟粉1大匙粘米粉1/2大匙A. Li-Ter Xiang Su Ji250gPineapp;e (cube) 100gGreen Pepper (cube)1
清水
125毫升食油1大匙Water125 mlOil1 tbsp
調味料Seasonings:
番茄醬
2大匙辣椒醬1大匙酸梅醬1大匙Tomato Sauce
2 tbspChilli Sauce1 tbspDark Plum Sauce1 tbsp
1大匙清水4大匙1/4 小匙Sugar1 tbspWater4 tbspSalt¼ tbsp
做法Method:
1. 把香脆雞沾上脆漿面糊,放入熱油中炸至香脆及金黃色,撈起瀝乾備用。1. Mix all ingredients B into paste. Dip Xiang Su Ji into paste. Deep fry till color turn golden brown and crispy. Put aside for later use.
2. 燒熱2大匙油,爆香黃梨、青瓜、青/紅辣椒,放入混合醬料煮沸,最後拌入炸香之香酥雞。2. Heat 2 tbsp of oil, fragrant pineapples, green and red pepper. Mix seasoning in a separate bowl and add into the work. Bring to boil.
3. 快手兜抄均勻,即可上碟。3. Add fried Xiang Su Ji. Toss and mix. Serve.