Elite Cuisine EDF-888XT Manual De Instrucciones página 13


Stir vigorously over low heat until mixture forms a ball, about 1
minute; remove from heat.

Beat eggs all at once; continue beating until smooth and then
add to saucepan while stirring mixture.
 Spoon mixture into cake decorator's tube with large star tip
(like the kind use to decorate cakes).

Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at
a time until golden brown, turning once, about 2 minutes on
each side. Drain on paper towels.

Mix Sugar and the optional cinnamon; roll churros in sugar
mixture.
SWEET & SOUR CHICKEN:
MARINADE:
1/2 tsp. salt
1 1/2 tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
BATTER:
1/2 c. chicken coating mix
1/2 c. ice water
1 egg yolk
SWEET AND SOUR SAUCE:
1/2 c. Kraft Sweet and Sour Sauce
1/4 c. chicken broth
1/4 c. water
1/2 tsp. cornstarch
1 green pepper, cut into 1 inch pieces
1 med. carrot, sliced inch long then lengthwise
1/2 c. sliced water chestnuts
1 can chunk pineapple

Combine marinade ingredients in a small bowl. Add chicken, mix well.
Let stand 30 minutes.

Combine batter ingredients in a medium bowl until just mixed. Do not
stir to blend.

Combine Sweet and Sour Sauce, chicken broth, water and cornstarch in
a small bowl, set aside.

Heat oil in deep fryer to 350 degrees

While oil is heating, coat each piece of chicken with batter. Reduce heat
to medium.

Carefully lower coated chicken into hot oil with fryer basket.

Deep fry chicken 3 minutes or until browned. Remove from oil.

Turn heat up to high and heat oil to 400 degrees.

Carefully place chicken all at once in hot oil and deep-fry until crisp,
about 30 seconds.
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