- Prep Time 15 min
- Cook Time 35 min
- Score 10/10
Chai Wu – Chinese cooking with taste and style. And they will be at Taste of London this year!
Kobe beaf melting in your mouth, Seabass with 3 spices and much more, Chai Wu does Chinese cooking with taste and style! A modern approach to Chinese cuisine.
- 1 dragon fruit
- 2 boneless, skinless chicken breasts
- 2 tbsp vegetable oil
- 50g potato flour
- 20g self rising flour
- 20g green pepper
- deseeded and chopped sauce
- 200ml tomato sauce
- 30g sugar
- 1 tbsp Worchester sauce
- 1tbs ok sauce
- 2 tbsp white wine vinegar
How they did it
The sauce To make the sauce, put the tomato sauce in a small bowl and stir in 30g sugar until smooth, add in Worchester, ok sauce, white vinegar cook until all ingredient melted
The dragon. Fruit Put the dragon on a board and cut off the skin. Cut the dragon into little cubes and set aside. Cut each chicken breast into 7-9 even pieces (depending on size).
The chicken Heat the oil in a large non-stick frying pan or wok and stir-fry the green pepper for three minutes over a high heat. Coat the chicken in the potato flour and self rising flour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides.
Bring the flavours together Add the dragon fruit and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 3 minutes, stirring regularly until the chicken is cooked through.
Finish up and serve! Cook for 30 seconds until the sauce is thickened and glossy, turning the chicken until nicely coated