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    Scrunchy Sweet and Sour Chicken


    Source of Recipe


    Gourmet Recipes

    List of Ingredients




    2 egg yolks
    2 tbsp cornstarch
    salt and ground black pepper
    4 skinless, boneless chicken breast halves, cubed
    vegetable oil

    For the sweet and sour sauce:
    1 onion, sliced
    1 small red pepper, cut into 1 inch pieces
    1 small orange pepper, cut into 1 inch pieces
    1 lb can pineapple cubes in natural juice
    1 tbsp cornstarch
    2 tbsp tomato ketchup
    2 tbsp light soy sauce
    1 tbsp white wine vinegar
    handful of fresh cilantro leaves, to garnish

    Recipe



    Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
    Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
    Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
    Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
    Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
    Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
    Scatter the cilantro on top and serve.

 

 

 


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