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 |
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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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