Product Used
Rice Flour

For the batter:

  • 16.93 oz Boneless chicken breast cut into medium-sized cubes
  • 1 cup Tres Estrellas Rice Flour
  • 1 tsp Salt
  • 1 tsp pepper
  • 1 tsp Baking powder
  • 2 pieces Eggs
  • 1 ½ cup Light beer
  • Oil, for cooking

For the sauteed:

  • 1 tbsps Garlic, chopped
  • 4 pieces Scallion, cut in halves
  • 1 piece Carrot, grated
  • 1 piece Green bell pepper, cut into strips
  • 1 piece Red bell pepper, diced
  • 1 cup Soybean sprouts
  • Olive oil

For the sauce:

  • ½ cup Apricot jam
  • ½ cup Water
  • 3 tbsps Apple vinegar
  • 3 tbsps Soy sauce
  • Salt and pepper to taste
How To Make It
  • For the batter, mix the Tres Estrellas Rice Flour, salt, pepper and baking powder with the egg. Gradually add beer to dissolve lumps.
  • Place the chicken cubes one by one into a sufficient amount of hot oil and fry them for 4 to 6 minutes. Remove them from the pan and drain on paper towels. Set aside.
  • Add olive oil to a hot frying pan and sauté the garlic. Next add the remaining vegetables in the following order: scallions, carrots and peppers, cooking each for 2 minutes before adding the next ingredient.
  • For the sauce, mix the jam, water, vinegar and soy sauce and bring to a boil. Add the sauce to the sautéed vegetables and cook for 2 minutes. Finally, add the fried chicken cubes and the soy sprouts. Mix the ingredients well.
  • Sprinkle peanuts over the sweet and sour chicken and serve.
  • Add the soybean sprouts last.
  • Take care not to overcook them so that they remain firm.
  • Adding baking powder to oil causes it to bubble and overflow.
  • To avoid this, fry the chicken cubes in small batches.