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Scrunchy Sweet and Sour Chicken




Source of Recipe


Margaret


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


Recipe




1. Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
2. Heat 2 inches of oil in a wok or deep frying pan.
3. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden.
4. 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.
5. Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
6. 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.
7. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
8. Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through.
9. Check the seasoning then divide between bowls.
Enjoy!