Use and Care Manual

RECIPES
CHURROS CONTINUED...
 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
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
BATTER:
1/2 c. chicken coating mix
1/2 c. ice water
1 egg yolk
 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.
 Remove chicken, draining well. Place on platter.
 Using a fry pan, place 2 tablespoons oil. Heat to medium. Stir-fry
green peppers, carrots and water chestnuts 2 minutes.
 Add Sweet and Sour Sauce mixture. Stir in pineapple. Stir-fry until
sauce has thickened. Remove from heat.
 Stir in chicken and serve immediately. Makes 4 servings.
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