Sweet and Sour Chicken

Pieces of chicken breast, lightly batter-coated, are deep fried and combined with onion, sweet peppers, and canned pineapple chunks in a sweet-sour sauce containing ketchup, soy sauce, and vinegar.

Ingredients:

• 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 15 oz can pineapple cubes in natural juice
• 1 tbsp cornstarch
• 2 tbsp ketchup
• 2 tbsp light soy sauce
• 1 tbsp white wine vinegar
• Fresh cilantro leaves, to garnish

Directions:

Mix together the egg yolks, 1 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 4 to 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 medium-high heat for 3 minutes. Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute or 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!

Number of Servings: 4