This is a variation of a dish more popularly known in Malaysia as sweet-and-sour chicken. In India, this dish would probably be tagged as Manchurian Chicken because of the combination of two major flavors: spicy and sweet.
I first tried this dish in U.S in an Asian diner as Kung Pao chicken. It is basically boneless chicken stir fried with vegetables (bell peppers+celery), along with peanuts in a special sauce that is a mixture of peppercorns, sweet chili sauce, oyster sauce, tamari (soy sauce - dark and light) and rice wine vinegar.
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