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ENTAJ chicken Tanbura with sweet and sour sauce

ENTAJ chicken Tanbura with sweet and sour sauce

4 persons per serving
Preparation time: 50 minutes


ENTAJ Chicken breasts 4
Rice vinegar ½ cup (125 ml)
Flour ¼ cup (30 g)
Ice water 1/3 cup (80 ml)
Cornstarch ¼ cup (2 tbsp)
Egg yolks 1
White sugar ¼ tsp
Butter 1 tsp
Baking powder ½ teaspoon
Salt (as desired)
Frying oil 1 liter

Sweet and Sour sauce:
Cornstarch 4 tbsp (30 g)
Water 1½ cup (375 ml)
White sugar 3/4 cup (150 g)
White vinegar  ½ cup (120 ml)
Pineapple   1 can (226 g)
Food coloring (orange) 2 ml

How to prepare S&S:

• In a saucepan, put 1½ cups of water, sugar, vinegar, pineapple juice, and orange food coloring. Leave it to boil.
• Turn off the fire; melt 1/4 cup of cornstarch in a 1/4 cup water. Add to the pan, and continue stirring until the mixture thickens.

How to prepare Tanbura chicken:

• In a bowl, blend rice vinegar and salt. Put the slices of chicken in the mixture. Cover and put in the refrigerator for at least 20 minutes.
• Heat the oil in a deep pan to 190°C.
• Blend flour, frozen water, cornstarch, egg yolks, salt, white sugar, butter and baking powder in a bowl.
• Dip the slices of chicken breasts in the flour mixture until well covered.
• Fry the chicken slices in the boiling oil for about 1½ minutes, until all sides are golden brown in color.
• Served hot with sweet and sour sauce.

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