A Catholic Foodie: Scrumptious Sweet & Sour Chicken

A Klamps Edition recipe

Are you ready to lick your ten fingers, and smack your lips non-stop in the kitchen? Then you will be happy to know that we have Klamps back in the kitchen this week with their sweet and sour chicken!

A love for cooking and family-led Keisha, a parishioner of St Charles in Tunapuna, to start a catering company with her family in March of this year. Keisha and her husband Lennard combined with the name of their children came up with the name KLAMPS ( Keisha (K), Lennard (L), Ashley (A), Michael (M), Patino (P) & Shantel (S)) –hence the name KLAMPS D’Family catering business

The secret, they say, is “we put our heartfelt emotions into our recipes and style of cooking so that everyone can enjoy them!”. You can visit Klamps on social media platforms such as: Facebook (klamps) and Instagram (k.l.a.m.p.s). Or call them at 484-9889 or 707-6177. If you try this recipe you have to let us know!

2 whole chicken cut up into small pieces

Dry:-

1 cup flour

½ cup seasoned breadcrumbs

½ cup regular breadcrumbs

½ tsp salt

½ tsp black pepper

Oil to deep fry chicken

Sauce:

1 cup bbq sauce (honey)

1 cup ketchup

1 tin pineapple juice

2 tbsp brown sugar

½ tsp salt

½ tsp black peppers

1 tbsp hot pepper sauce

2 tbsp soy sauce

2 tbsp oyster sauce

Vegetables

2 large bell peppers (any colour of your choice)

1 large onion

1 carrot chopped in thinly cut cubes

2 tbsp of oil

Method:-

1. Deep fry chicken until golden brown.

2. Take the oil for frying of vegetables and add to hot pan.

3. Add onions, bell peppers and carrots to hot oil in pan and cook until vegetables caramelised.

4. Add sauce to the already cooked vegetables and let cook for about 5 mins.

5. Add the chicken, turn it until all meats are evenly coated.