Ingredients
The following ingredients have 4 Servings
- 1 lb /500g boneless chicken breast (sliced in strips)
- 1 teaspoon soy sauce for marinade
- 1 teaspoon Shaoxing Wine (Chinese Rice Wine for marinade)
- 1 clove minced garlic (for marinade)
- ½ teaspoon cornstarch for marinade
- 1 cup flour for batter
- 1 egg for batter
- 2 tablespoons cornstarch for batter
- ½ teaspoon salt for batter
- 1½ teaspoons baking powder
- oil for frying
- 1 green bell pepper (cut into small cubes)
- 1 red bell pepper (cut into small cubes)
- 1 can of pineapple chunks (reserve juice for sauce)
- ½ white onion (cut into wedges)
- ½ cup ketchup for sauce
- ¼ cup rice wine vinegar for sauce
- ¾ cup sugar for sauce
- juice from pineapple can for sauce
- 1 teaspoon soy sauce for sauce
- 4 teaspoons cornstarch for slurry
- 4 teaspoons water for slurry
Instruction
- Place the boneless chicken strips into a bowl with the soy sauce, Shaoxing wine, minced garlic and cornstarch. Mix and allow to marinate for at least 30 minutes.
- In a saucepan, place the ketchup, rice wine vinegar, sugar, pineapple juice and soy sauce and bring to a boil. Reduce to simmer. Prepare a cornstarch slurry by mixing the cornstarch and water. Add the to sweet and sour sauce and allow to simmer for another minute. Remove from heat, cover and set aside.
- To make the batter, mix together the flour, egg, cornstarch, salt, baking powder in a bowl. In small batches, take the marinated chicken pieces and toss in the batter. In a wok or frying pan, heat 1 cup of oil until hot. Fry the batter chicken pieces in the wok for for about 3-5 minutes until it's cooked and golden brown. Remove and allow to drain on a paper towel on a plate. Repeat until all the chicken is cooked.
- To prepare the vegetables, heat 1 tablespoon fresh oil in a wok until hot and fry the onions and bell peppers and pineapple chunks for about 1 minute. Return the crispy chicken pieces back to the wok and pour over the sweet and sour sauce. Toss to coat, serve with steamed white rice.
