Sweet and sour chicken fillet

Overview

An improved version of sweet and sour pork ribs, chicken breast has a higher protein content and less fat, making it suitable for all ages.

Cut the chicken breast into fillets, then marinate with white pepper, cooking wine and a little salt for 15 minutes.
Coat the marinated chicken tenders with starch, fry over low heat, and control the oil temperature to around 70 degrees.
Fry the chicken tenders until golden brown. You can also use water-wrapped chicken tenders made from starch and egg liquid to be fried, or dry fried powder.
The key is to make the sauce. The ratio of tomato sauce (Heinz is recommended), white sugar, white vinegar and water is 3:1:1:5, and add a little salt.
Add a little oil, stir-fry the minced garlic over low heat until fragrant, pour in the sauce prepared in advance, stir-fry, add the fried chicken tenders to color, pour in a little starch water, open the pot and turn off the heat.
Do not stir-fry for too long to prevent the chicken tenders from becoming crispy.
The simple sweet and sour chicken fillet is done, sweet and sour, crispy on the outside and tender on the inside!