This dish is Indonesian-chinese inspired dish. It can normally be found in Chinese restaurant in Indonesia. It has the crispiness of the Chinese with sweet and sour taste of the sauce. It is not spicy and also very kids’ friendly. Enjoy cooking!
Total Time: 45 minutes
500g Chicken breast, sliced into approx 2cm
1 tsp Salt
1/2 tsp Pepper
Enough Vegetable oil to deep fry
2 cup Tapioca Flour
2 tsp Salt
1 tsp Pepper
For the Sauce:
1 Big onion or 2 small onions, sliced
1 Carrots, sliced
3/4 cup Ketchup
1 1/2 cup Water
1 tbsp Corn starch + 2 tbsp water (last)
2 tbsp Sugar
1/2 tsp Salt
- Pre-heat wok/pan with enough vegetable oil for deep fry in high heat.
- Mix sliced chicken with eggs, salt, and pepper in a bowl.
- Prepare a bowl/plate to mix the tapioca powder, salt, and pepper.
- Once the oil is ready (you can check by using the tip of a wooden chopstick, put it in the oil, if it’s bubbly, it means it’s ready), coat chicken in the mixed flour and deep fry in oil until it’s golden brown. Use kitchen paper to absorb exceeded oil from the deep fry. Repeat until all chicken is fried.
- To prepare the sauce: pre-heat a pan/wok with 2 tbsp vegetable oil. Throw in the vegetables, cook for about 1-2 minutes.
- Add the ketchup, sugar, salt, water. Stir until it’s bubbly, turn down the heat to medium, pour in the corn starch mix. Turn off the heat.
- Pour the sauce on top of the chicken, ready to serve.