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Saturday, March 24, 2018



10oz/284g boneless skinless chicken breast, cut into 1-inch pieces
1 cup sliced carrots
1 cup/225g sugar snap peas
2 cups vegetable oil (for frying)
For the batter:
1 cup/125g flour
1 tsp salt
1 tsp baking soda
1 egg
1/2 cup milk
1/2 cup water
For the sauce:
2 tsp vegetable oil
2 tbsp minced garlic
3 tbsp green onion, chopped (white parts only)
1 cup pineapple juice
2 tsp chili garlic paste (more if you want it spicier)
2 tbsp white wine vinegar
4 tsp sugar
1 1/2 tsp soy sauce
3/4 tsp salt
3 tsp cornstarch
2 tbsp water

Whisk together the batter ingredients until smooth, then add the chicken pieces. The batter should be thin and only lightly coat the chicken.
Bring a pot of salted water to a boil and add the carrots and snap peas and cook for just 2 to 3 minutes until they become crisp-tender. Drain and set aside.
Meanwhile heat the 2 cups of vegetable oil in a pot or deep fryer to 375 degrees F. Fry the chicken a few pieces at a time, about 3 minutes, until golden brown and cooked through. Drain on a paper towel-lined plate. Keep warm.
In a large wok heat the 2 tsp of oil over medium heat and cook the garlic and green onion until fragrant. In a separate bowl whisk together the remaining sauce ingredients, excluding the cornstarch and water. Pour into the wok and cook until it lightly bubbles. Mix the cornstarch and water together and stir into the sauce mixture. It should thicken up, then add the chicken pieces, snap peas and carrots to the wok and stir gently to combine and heat through.
Serve over rice and enjoy!

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