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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Ingredients:
450 g boneless chicken, cubed |
2 tablespoons flour |
2 tablespoons cornflour |
1 egg |
2 tablespoons soya sauce |
1/4 teaspoon salt |
1 teaspoon sugar |
1 tablespoon vinegar |
1/4 teaspoon white pepper |
oil (for frying) |
1 cup chicken stock |
1/2 cup pineapple syrup |
1/3 cup vinegar |
1/3 cup sugar |
1 tablespoon cornflour |
1 tablespoon soya sauce |
1/4 cup ketchup |
1/4 teaspoon ajinamoto |
4 -5 pineapple rings |
2 spring onions |
1 carrot |
1/2 green pepper |
1/2 red pepper |
1/2 yellow pepper |
1 small white onion |
2 -3 tablespoons oil |
Directions:
1. Marinade:In a bowl mix together flour, cornflour, salt, egg, soya sauce, sugar, black pepper and vinegar.
2. Make this into a smooth batter.
3. Marinate the chicken in this for 2-3 hours.
4. In a wok, heat oil and deep fry the chicken pieces till brown.
5. Drain on kitchen towel.
6. Sweet sour sauce: In a saucepan, mix chicken stock, pineapple syrup, vinegar, sugar, ketchup, cornflour, salt and soya sauce.
7. Bring to boil and keep stirring continuously.
8. Keep hot.
9. Vegetables: Cut the pineapple, carrots, spring onions, white onions and bell peppers into wedges.
10. Heat oil and fry all these vegetables for 3-4 minutes.
11. till tender but crisp.
12. Put the chicken pieces in this and pour the sauce stirring continuously for 1 minute.
13. Serve with rice.
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