Spiced Chicken Fingers with Sweet-Sour Sauce
Canola oil, to cook
1 small onion, roughly diced
1/2 tablespoon minced ginger
1 medium carrot, peeled, roughly diced
1 small pineapple, peeled, roughly diced
2 cups pineapple juice
1/2 cup rice vinegar
2 cups rice flour
1/2 tablespoon paprika
1/4 tablespoon cayenne
2 tablespoons white sesame seeds
1 quart cold soda water
4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips
Salt, to taste In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the
pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot
filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until
a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes.
Season with salt.
PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small
bowl of dipping sauce.
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