Ease of Preparation: Easy
Yield: Serves 4-6
Ingredients:
Chicken:
- 1 egg, beaten
- ½ cup (120 ml) flour, plus more for dusting
- ⅓ cup (80 ml) pineapple juice
- Salt
- Vegetable oil, for frying
- 3-4 boneless, skinless chicken breasts, cut into ½ inch (1.25 cm) cubes
Sweet and Sour Sauce:
- 1 cup (240 ml) pineapple juice
- ¼ cup (60 ml) brown sugar
- ¼ cup (60 ml) cider vinegar
- 2 tablespoons (30 ml) tomato paste
- 1 ½ tablespoons (22 ml) cornstarch
- 1 tablespoon (15 ml) molasses
To Finish:
- Vegetable oil, for stir fry
- 1 small onion, chopped
- 1 red pepper, chopped
- 2 tablespoons (30 ml) sesame seeds
- Green onions, sliced, for garnish
Method:
For the Chicken:
In a bowl combine the egg, flour, and pineapple juice. Season with salt, whisk to combine, and set aside.
In a Dutch oven over medium-high heat, bring the oil to 350 F (175 C)
Dust the chicken cubes with flour, then toss in the batter. Shake off excess batter and transfer carefully to the hot oil, frying until golden brown and cooked through, 3-4 minutes.
Transfer the cooked chicken to a paper towel-line plate using a slotted spoon. Reserve.
For the Sweet and Sour Sauce:
In a bowl, combine the pineapple juice, brown sugar, vinegar, tomato paste, cornstarch, and molasses. Whisk to combine.
To Finish:
Heat a drizzle of oil in a wok over medium-high heat. Add the onions and peppers and stir-fry for 2 minutes.
Add the Sweet and Sour Sauce. Bring to a boil and allow to cook until the sauce starts to thicken, 1-2 minutes.
Add the chicken and stir-fry until the meat is heated through.
Transfer the stir fry to a plate, garnish with sesame seeds and green onions and serve immediately.