Peking Lamb With Sweet-and-sour Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 3
• 1 1/2 cups water
• 2 cups sugar
• 1 cup vinegar
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 teaspoon sesame oil
• 2 tablespoons dry sherry or 2 tablespoons rice wine
• 2/3 cup flour
• 2/3 cup cornstarch
• 4 cups vegetable oil
• 6 -8 thin cut lamb chops

Recipe

• 1 in large, deep skillet, bring water to a boil with sugar and vinegar; whisk until sugar dissolves.
• 2 in small bowl, mix soy sauce, ketchup, and sesame oil until smooth; whisk into vinegar mixture.
• 3 bring to boil, then reduce to simmer until syrupy.
• 4 mix flour and cornstarch together in medium size shallow dish; set aside.
• 5 season lamb with salt and pepper.
• 6 dredge in sherry (or rice wine).
• 7 then dredge in flour mixture. (dredging process may be repeated if thicker crust is desired).
• 8 heat oil in large pot to 350 degrees.
• 9 fry two lamb pieces at a time about 1-2 minutes on each side; drain on paper towels.
• 10 repeat frying process on all pieces and drain again.
• 11 transfer meat to sauce and serve.