Here i will discuss the ingredients:
1. 4 bits of chicken breasts, skinless and boneless, dig pieces of 1 inch long
2. flour
3. 2 tablespoons of cashew nuts
4. half cayenne pepper, chopped and deseeded
5. 8 spring onions, cut into pieces
6. half pineapple, turn over chunks
7. vegetable oil
Ingredients for that batter:
1. 250 ml of lager
2. 115g of self-raising flour
3. a pinch of salt
4. half teaspoon of baking powder
Ingredients for the sauce:
1. 1 tablespoon honey
2. 3 tablespoons light soy sauce
3. 3 tablespoons rice vinegar
4. 2 tablespoons catsup
5. some fresh root ginger, grated and peeled
6. 1 teaspoon cornflour
7. 120 ml of chicken broth
Preparation:
1. You start with all the batter first. Sift the flour, salt as well as the baking powder right into a large bowl. Create a well in the centre and add half the lager. Combine slowly then whisk in the other countries in the lager to produce a smooth batter. Allow to stand for half-hour.
2. To create the sauce, mix all of the ingredients, except the cornflour within a pan and stir till the honey melts. Then mix the cornflour after some water until it dissolves, then include it with the pan and stir before you obtain a thick and smooth mixture. Simmer for around 1 minute and invite it to cool.
3. Preheat the oven to 130 degree Celsius.
4. Heat the oil to 180 degree Celsius. It is to use for deep-frying. Dust the chicken pieces with all the flour, coat inside the batter and then deep-fry before the pieces turn golden-brown. Drain them out and keep these things within the warm oven.
5. Next, add 2 tablespoons of oil within the wok and stir-fry the nuts for a short period. Drain the nuts on kitchen paper. Then fry the cayenne for 3 minutes, after which it you include the spring onions and pineapple and stir-fry for an additional pair minute.
6. Pour the sauce that you had prepared earlier in to the wok and add in the chicken. Simmer for two minutes.
7. Sprinkle the nuts onto the chicken and serve immediately.
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