Pineapple Chicken with Sweet and Sour Sauce

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

3

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

3

servings

Ingredients

  • 4

    cups oil for frying

  • 6

    chicken thighs, skin on

  • Marinade:

  • 2

    tbsp oyster sauce

  • salt and pepper, to taste

  • 1

    tbsp cornstarch

  • Vegetables:

  • 1/2

    red bell pepper

  • 1/2

    green bell pepper

  • 1

    large carrot

  • 1/2

    cup pinapple chunks (reserve juice from can)

  • Batter:

  • 3/4

    tsp baking powder

  • 3/4

    tsp baking soda

  • 1

    cup flour

  • 1/2

    cup cornstarch

  • 2

    tbsp vegetable oil

  • 1 1/4 to 1 1/2

    cups flat soda water

  • 1

    tsp finely diced green onion

  • Sweet and Sour ingredients:

  • 3/4

    cup pineapple juice

  • 4

    tbsp vinegar

  • 3 1/2

    tbsp brown sugar

  • 1

    tbsp cornstarch mixed with 4 tbsp water

Directions

1. Pre-heat the oil for deep frying to between 360°-375°F. 2. Cut meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last. Marinate the chicken for 15 minutes. 3. While the chicken is marinating, prepare vegetables and batter. To prepare vegetables, cut the red and green bell pepper into chuncks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pinapple and reserve 3/4 cup fo the juice. 4. To prepare the batter, mix the baking powder and baking soda together well and stir into the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the ramaining 1/4 cups soda as needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated. 5. Deep fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep fried chicken pieces on a tray lined with paper towels to drain. (do not cover chicken) 6. To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt or more sugar or vinegar if desired. Pour the sauce over the chcken. Serve hot.

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