Pineapple Chicken with Mixed Vegetables
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
8
- Ingredients
- 3 ½ cups water (plus 500 ml extra)
- ¾ cup sugar
- ½ cup White vinegar
- ½ cup Pineapple juice
- ¼ cup Corn starch
- 2 red chili peppers (sliced)
- 2 large carrots (cut into matchstick pieces)
- 8 scallions (cut into 2 inch pieces)
- 8 boneless, skinless Chicken breasts (halves)
- 2 cups flour
- 2 Tbsps Canola oil
- 2 Tbsps Corn starch
- ½ tsp salt
- ¼ tsp ground White pepper
- 1 egg
- 4 cups Canola oil (for frying)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine grater, 1 großer Pot, 1 Slotted spoon, 1 Tablespoon, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Teaspoon, 1 Plate, 1 große Skillet, 1 Slotted spatula, 1 Casserole dish, 1 Brush
Preparation steps
1.
In a saucepan, combine 1 1/2 cups water, sugar, vinegar and reserved pineapple syrup. Heat until boiling then turn off heat. Combine1/4 cup cornstarch and remaining1/4 cup water in a small bowl; slowly stir into saucepan. Continue stirring until mixture thickens.
2.
Place 1 tablespoon of oil in a wok over medium high heat. Sauté pepper, carrots and green onions for 3 minutes until vegetables soften slightly. Place on a platter, cover and set aside.
3.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
4.
Heat oil in skillet or wok to 350° F. Deep fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
5.
When ready to serve, layer vegetables and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
