Kineska slatko-kisela piletina ili svinjetina (Chinese sweet and sour chicken or pork)

Sta je kineska slatko-kisela glazura?

Sastojci: za meso i pohovanje - 500 g piletine (batak i/ili karabatak bez kostiju) ili svinjetine (but ili vrat), 2 jaja, 100 g brašna, 100 g kukuruznog skroba (gustin), so po ukusu, biber po ukusu, ulje za prženje* (rafinisano maslinovo ulje, ulje uljane repice, rafinisano avokado ulje, suncokretovo ali SAMO visoko-oleinsko); za preliv - kineska slatko-kisela glazura.

Priprema:

1. Meso iseći na kockice ili trakice (oko 2–3 cm).

2. Posoliti i pobiberiti.

3. Umutiti jaja u dubljoj posudi.

4. Meso prvo uvaljati u brašno, zatim u jaja, pa u kukuruzno skrob.

5. U dubljoj šerpi ili tiganju zagrejati ulje na srednjoj temperaturi (4).

6. Pržiti komade mesa u serijama dok ne postanu zlatno-hrskavi.

7. Vaditi na papirni ubrus da upije višak masnoće.

8. Pripremiti kineski slatko kiseli glazuru.

9. U gustu glazuru dodati pohovane komade mesa.

10. Kratko promešati da se meso obloži glazurom.

11. Skinuti sa sporeta i služiti odmah.

Napomena za ulje:

- Ekstra devičansko maslinovo ulje za visoku temperaturu

- Suncokretovo (osim visoko-oleinskog)

- Margarine i mešavine

Posluživanje:

- Poslužiti uz beli pirinač ili prženi pirinač.

What is Chinese sweet and sour glaze?

Ingredients: for meat and frying - 500 g of chicken (drumstick and/or thighs boneless) or pork (leg or neck), 2 eggs, 100 g of flour, 100 g of corn starch (thickness), salt to taste, pepper to taste, oil for frying* (refined olive oil, canola oil, refined avocado oil, sunflower oil, but ONLY high-oleic); for glaze - Chinese sweet and sour glaze.

Preparation:

1. Cut the meat into cubes or strips (about 2–3 cm).

2. Add salt and pepper.

3. Whisk the eggs in a deep bowl.

4. First roll the meat in flour, then in eggs, then in cornstarch.

5. In a deep pot or pan, heat the oil at a medium temperature (4).

6. Fry the pieces of meat in batches until they become golden and crispy.

7. Take it out on a paper towel to absorb excess fat.

8. Prepare Chinese sweet and sour glaze. 

9. Add fried pieces of meat to the thick glaze.

10. Stir briefly to coat the meat with the glaze.

11. Remove from heat and serve immediately.

Note for oil:

- Extra virgin olive oil for high temperature

- Sunflower (except high-oleic)

- Margarines and mixes

Serving:

- Serve with white rice or fried rice.