This was submitted by Ellen Smyth sweetpeez1...@sbcglobal.net on Rhondas_Recipe_Exchange (group is closed) ~~~~~ Scrunchy Sweet and Sour Chicken
serves 4 Preparation - 20 minutes, Cooking time - 15 minutes 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 lb can pineapple cubes in natural juice 1 tbsp cornstarch 2 tbsp tomato ketchup 2 tbsp light soy sauce 1 tbsp white wine vinegar handful of fresh cilantro leaves, to garnish Mix together the egg yolks, with a 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 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 a high heat for 3 minutes. Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot 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! ~~~~~ Rhonda G in Missouri . [Non-text portions of this message have been removed]