Sweet and Pungent Chicken
YIELD Makes 4 servings
|1/3||cup plus 4 teaspoons cornstarch, divided|
|1/3||cup all-purpose flour|
|1/2||teaspoon salt, divided|
|1/4||teaspoon baking powder|
|1||pound boneless skinless chicken breast halves, cut into 1-inch pieces|
|1||can (20 ounces) pineapple chunks in juice, undrained|
|1/3||cup white vinegar|
|3||tablespoons packed light brown sugar|
|3||to 4 cups vegetable oil|
|1||medium yellow onion, cut into wedges|
|1||small red bell pepper, cut into chunks|
|1||small green bell pepper, cut into strips|
|Hot cooked rice (optional)|
- Combine 1/3 cup cornstarch, flour, sugar, 1/4 teaspoon salt and baking powder in medium bowl. Stir in water to form smooth batter. Add chicken and mix well.
- Drain pineapple, reserving 1/2 cup juice; set aside pineapple. Combine juice, remaining 4 teaspoons cornstarch, 1/4 teaspoon salt, vinegar, brown sugar and ketchup in small bowl; set aside.
- Heat oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Add 1/3 of chicken, shaking off excess batter. Fry about 4 minutes or until golden brown and chicken is no longer pink in center, stirring to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken, reheating oil between batches.
- Pour off oil. Return 1 tablespoon oil to wok; heat over medium heat 30 seconds. Add onion and stir-fry about 2 minutes or until onion is wilted. Add peppers and stir-fry 1 minute. Stir cornstarch mixture and add to wok. Add pineapple; cook and stir until sauce thickens and boils. Return chicken to wok; mix well. Transfer to serving platter; serve with rice, if desired.
This recipe appears in: Asian
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