Spiced Chicken Fingers with Sweet-Sour Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
canola oil, to cook |
1 small onion, roughly diced |
1/2 tablespoon minced ginger |
1 medium carrot, peeled, roughly diced |
1 small pineapple, peeled, roughly diced |
2 cups pineapple juice |
1/2 cup rice vinegar |
2 cups rice flour |
1/2 tablespoon paprika |
1/4 tablespoon cayenne |
2 tablespoons white sesame seeds |
1 quart cold soda water |
4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips |
salt, to taste |
Directions:
1. In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt.
2. PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small bowl of dipping sauce.
3. Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers.
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