Ingredients :
- 200 ml Cold Water
- 100 ml Cider Vinegar
- 3 Tbsp Tomato Ketchup
- 6 Tbsp Caster Sugar
- 4 Tbsp Cornflour
- 100 ml Pineapple Juice
- 300 g Chicken Thigh
- 2 Eggs
- 150 ml Siracha Hot Sauce
- 200 g Panko Bread Crumb
- 1 Spring Onion
- 1 Red Chilli
Method :
- Dice Chicken Thigh Into Bite Size Pieces.
- Mix Egg And Siracha Together.
- Add All The Components To A Wok/Frying Pan And Coat Chicken.
- Add To A Bowl And Garnish With Thinly Sliced Spring Onion And Chilli.
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