Ingredients:
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1 eggs
6 tablespoons cornstarch
oil, for deep-frying
1 cup water
4 tablespoons sugar
4 tablespoons tomato ketchup
4 tablespoons white vinegar
2 tablespoons cornstarch, dissolved in
4 tablespoons water
1/2 red peppers, cut into 1-inch cubes
1/2 green peppers, cut into 1-inch cubes
16 canned pineapple chunks
steamed rice
Directions:
Combine chicken, salt, egg and cornstarch. Mix well with your hand. Heat oil until it is smoking hot. Drop chicken into oil one piece at a time. Don’t crowd the pieces, do this in batches. Deep-fry until crispy, about 3 minutes. Remove and set aside. Leave oil in pot, you’ll reuse it in step 3.
To make sauce: Pour water, sugar, tomato ketchup and vinegar into saucepan. Bring to a boil. Stir in dissolved cornstarch. Add peppers and pineapple chunks.
Reheat oil until it is smoking hot. Fry chicken 1 minute more. Remove to a platter. Pour sauce over chicken, serve hot with steamed rice.
Servings: 2
Time preparation: 30 min.
Time total: 60 min.