Scrunchy Sweet and Sour Chicken

Course : Chicken
Serves: 4
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Preparation - 20 minutes, Cooking time - 15 minutes


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 / Directions:

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!

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