Chicken Karmel

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Servs: 4   Prep:   Cook:

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  • add   saltand freshly ground black pepper
  • add   2 scallions, finely sliced
  • add   2 Tbsps. vegetable oil
  • add   2 oz. zucchinis, topped and tailed and cut into matchsticks or use 2 oz thin green beans, trimmed and cut in half
  • add   4 canned baby corn, sliced in half lengthwise and then in half across
  • add   1 medium carrot, peeled and cut into matchsticks
  • add   1/2 tsp. sesame oil
  • add   2 Tbsps. superfine sugar
  • add   2 Tbsps. rice wine vinegar
  • add   2 Tbsps. tomato ketchup
  • add   1 Tbsp. soy sauce
  • add   Forthe Sweet and Sour Sauce:
  • add   2 boneless, skinless chicken breastss, cut into bite-size cubes
  • add   1/4 cup vegetable oil
  • add   1 Tbsp. milk
  • add   1-1/2 Tbsps. cornstarch
  • add   Forthe Batter:
  • add   1 egg yolk


  1. In a small bowl, beat together the egg, cornstarch and milk to make a thin batter. Heat 2 tablespoons of the oil in a wok, dip the chicken into the batter then fry for 3 to 4 minutes until golden. Remove from the wok and set aside.Meanwhile, mix together all the ingredients for the sweet and sour sauce. Heat the remaining two tablespoons of vegetable oil in a wok and stir fry the carrot, baby corn and zucchini and green beans for 2 minutes. Add the sauce, bring to the boil and cook for 2 minutes. Remove from the heat and stir in the scallions.Add the chicken to the vegetables and heat through. Season to taste.

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