Ingredients:
| 2 |
large |
egg yolks |
| 2 |
tablespoons |
cornstarch |
| 1 |
teaspoon |
salt and ground black pepper |
| 4 |
medium |
skinless, boneless chicken breast halves, cubed |
| 2 |
tablespoons |
vegetable oil |
|
|
---For the sweet and sour sauce: |
| 1 |
medium |
Onion, sliced |
| 1 |
small |
red pepper, cut into 1 inch pieces |
| 1 |
small |
orange pepper, cut into 1 inch pieces |
| 16 |
ounces |
pineapple cubes in natural juice |
| 1 |
tablespoons |
cornstarch |
| 2 |
tablespoons |
tomato ketchup |
| 2 |
tablespoons |
light soy sauce |
| 1 |
tablespoons |
white wine vinegar |
| 1 |
bunches |
fresh cilantro leaves, to garnish |
|
Preparation:
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. Enjoy! |
