OCTOPUS LEGS WITH SWEET AND SOUR SAUCE
Iron Chef Chen's Knockout Chinese
by Chen Kenichi
Mix sauce thoroughly to dissolve sugar, pour it onto the crispy fried octopus, and eat right away.
Serves 4
INGREDIENTS
• 8¾ oz (250 g) octopus legs
• Potato (or corn) starch
• Oil, for deep-frying
Sweet and Sour Sauce
• 3 Tbsp sugar
• 2 Tbsp rice vinegar
• 4 Tbsp soy sauce
• 1 Tbsp ginger, grated
• 2 tsp sesame oil
• 6" (15 cm) bunching onion, minced
• Chopped spring onions (or scallions)
DIRECTIONS
1. Cut octopus legs into bite-size pieces and coat with starch. Fry in 320°F (160°C) oil until crisp. Drain excess oil
2. Mix ingredients for sauce thoroughly and pour over octopus
Use a relatively low temperature to fry octopus and take it out as soon as the coating is crispy.
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