CHICKEN: This recipe calls for a slightly different type of batter which makes the finished product go better with the sweet and sour sauce.

FRIED CHICKEN WITH SWEET & SOUR SAUCE:




1 chicken, about 2-3 lb in weigh, cut into 8 pieces

1 clove garlic, halved

oil for deep-frying

salt and pepper


batter:

¼ cup all purpose flour
½ tsp. curry powder
¼ tsp salt
1/8 tsp. nutmeg
1 egg yolk
3 tbsp. milk
1 egg white, stiffly beaten


sweet & sour sauce:

½ cup tomato ketchup
½ cup home-made stock or beef broth
2 tbsp. wine vinegar
2-3 drops hot pepper sauce



In a large bowl, combine flour, curry powder, salt and nutmeg. Beat egg yolk with milk and stir into dry ingredients. Whisk until smooth. Fold in beaten egg white.

Rinse, pat dry chicken pieces and rub them with the cut garlic. Add salt and pepper to taste.

In a small saucepan, combine sauce ingredients, except hot sauce, and bring it to a boil. Boil and reduce until it is about ¾ cup. Add hot pepper sauce. Reserve and keep warm.



In large saucepan heat enough oil for deep frying over high heat until very hot. Test it by dipping in a dry clean wooden chopstick; if bubbles rise up instantaneously around the chopstick, oil is ready. Dip chicken pieces in batter; then lower carefully into hot oil. Deep fry chicken for 5-6 minutes, or until golden and cooked. Drain on paper towels.

Serve sauce with chicken.