Pineapple Chicken

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 cup flour
• 3 tablespoons cornstarch
• 3/4 teaspoon salt
• 3 large eggs
• 4 1/2 tablespoons water
• 1 lb skinless chicken breast half, and-or thighs cut into 3/4 inch pieces (about 2 cups)
• cooking oil, for deep frying
• 1 teaspoon cooking oil
• 1/3 cup onion, coarsely chopped
• 14 ounces pineapple tidbits (with juice)
• 1/2 cup brown sugar
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon salt
• 1/2 cup unsweetened pineapple juice (or water)
• 2 tablespoons cornstarch
• 1/2 cup green pepper, cut into 3/4 inch pieces

Recipe

• 1 batter: stir flour, cornstarch and salt in medium bowl.
• 2 beat eggs and water with fork; add to flour mixture.
• 3 stir until consistency of medium-thick batter and only a few lumps remain.
• 4 add chicken and stir until coated.
• 5 remove, 1 piece at a time with fork or spoon, to hot (375°f, 190°c) cooking oil in deep fryer or wok.
• 6 stir with slotted spoon until chicken comes to surface to brown evenly.
• 7 deep-fry, in 3 or 4 batches, for about 5 minutes, turning until golden brown on all sides and chicken is no longer pink.
• 8 remove to paper towels to drain.
• 9 pineapple sauce: heat oil in medium saucepan or wok on medium.
• 10 add onion.
• 11 cook for 1 or 2 minutes until starting to soften.
• 12 add pineapple with juice, brown sugar, vinegar and salt.
• 13 bring to a boil.
• 14 stir pineapple juice into cornstarch in small cup.
• 15 add to pineapple mixture.
• 16 add green pepper.
• 17 heat and stir until boiling and thickened.
• 18 makes 3 cups sauce.
• 19 arrange chicken on platter.
• 20 pour pineapple sauce over top.