Sweet & Sour Chicken

Scrunchy Sweet and Sour Chicken - serves 4

Preparation - 20 minutes, Cooking time - 15 minutes

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

handful of fresh cilantro leaves, to garnish

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!



http://www.free-gourmet-recipes.com/