Directions
Servings: 4 Servings
Equipment
- 1 Wok
Ingredients
For the base sauce
- 1/2 cup Hot water
- 1/4 tsp Salt
- 2 tbsp Granulated sugar
- 1 tbsp Ketchup
- 1/2 cup Pineapple juice from can
- 3 tbsp Rice wine vinegar
For the chicken
- 12 oz Chicken breast, skinless and boneless
- 1-2 tbsp Water
- 1/8 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/2 tsp Sesame oil
- 1/8 tsp White pepper
- 1/2 tsp Salt
For the batter
- 3/4 cup All-purpose flour
- 1 tbsp Cornstarch
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 2/3 cup Water - Ice cold
- 1 tbsp Canola oil
For the vegetables
- 2/3 cup Canned pineapple in chunks
- 1 tbsp Canola oil
- 1/4 cup Red onion - 1 inch chunks
- 1/4 cup Red Bell Pepper - 1 inch chunks
- 1/4 cup Green Bell Pepper - 1 inch hcunks
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
For the base sauce
- Reserve 1/2 cup of pineapple juice from the can of pineapple reserve 2/3 of the pineappple chunks. Set aside.
- Combine the hot water salt, sugar and ketchup,stirring until the sugar is dissolved. Add the vinegar and pineapple juice. Stir well and set aside.
To marinade the chicken
- Cut the chicken inti one inch chunks and place in a bowl. Add the garlic powder and onion powder, sesame oil, white pepper and salt. Mix well until all the chicken pieceds are evenly coated. Set aside for 5 minutes.
To make the batter
- Mix together the flour, cornstarch, baking powder and baking soda in a medium size bowl. Add 2/3 cup of ice cold water. With a fork, mix until you have a smooth batter. Add a tablespoon of Canola oil. Mix again and set to one side.
To cook the chicken
- Add enough oil to the wok to immerse a good handful of chicken chunks. Heat the wok until the oil reaches 335ºF.
- Place 6 pieces of the chicken into the batter, moving it about so the chicken is well coated. With tongs place the chicken in the oil, one piece at a time so they remain separate. Fry for 2-3 minutes until the batter is a nice golden brown. Flip the pieces over during cooking so all side brown evenly.
- Use a slotted spoon to remove the chicken to a paper towel lined plate. Repeat in batches until all the chicken is cooked.
to assemble the sweet and sour sauce
- Add the canola oil to the wokk and bring to a medium high heat. Add the red onion and bell peppers. Stir fry for 30 seconds.
- Add the sweet and sour base sauce and bring to a boill. Reduce the heat to a simmer.
- Make a slurry with the cornstarch and water and stir ingradually until the sauce thickens. reduce the heat and taste test the sauce. Add more salt, sugar or vinegar to you taste.
- Add the pineapple chunks and stir until warmed through.
- If using tempura battered chicken pieces add the chicken, toss the mixture and serve immediately. over rice.
Tried this recipe?Let us know how it was!
