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chicken egg flour salt pepper oil green pepper hot water pineapple cornstarch soy sauce sugar vinegar white rice
Viewed: 11 - Published at: 4 years agoIngredients
- 3 lbs chicken, cubed
- 1 egg, for coating
- 2 tablespoons flour, for coating
- 1/2 teaspoon salt, for coating
- 1/8 teaspoon pepper, for coating
- 1/2 cup oil or 1/2 cup shortening, for frying
- 1 green pepper, boiled and cubed
- 1 bouillon cube dissolved in 1 cup hot water, for sauce
- 1 (20 ounce) can pineapple chunks in juice, for sauce
- 2 1/2 teaspoons cornstarch, for sauce
- 2 1/2 teaspoons soy sauce, for sauce
- 1/2 cup sugar, for sauce
- 1/3 cup vinegar, for sauce
- white rice, cooked
Method
- Whisk egg in small bowl. Mix flour, salt, and pepper in another small bowl.
- Dip cubed chicken in egg, then in flour/salt/pepper mixture to coat - Put in pan with preheated oil and fry in batches.
- While chicken is cooking cube the green pepper and boil till tender. Drain and set aside.
- Once chicken is done, make sauce:
- In a medium saucepan put one cup of water and dissolve 1 bullion cube into it (or use 1 cup of chicken stock - either works). Add the juice from the can of pineapples, the soy sauce and the sugar. Mix the cornstarch into the vinegar before adding it to the sauce - it makes it easier to blend. Heat the sauce till thick and glossy. You will have to stir it often, especially when it starts to thicken.
- Put the chicken, drained pineapples and peppers into a bowl - add the sauce and mix.
- Serve over hot rice.
