Ingredients:
600g/21oz Chicken Tenderloins cut into bite size pieces
1 Large Egg
2 Tbls Soy Sauce
2 Tbls Chinese Rice Vinegar
1/2 Cup Cornflour
1/2 Cup Vegetable Oil
Sweet and Sour Sauce:
Large tin of pineapple rings, chopped and juice reserved
3 Tbls Cornflour/Cornstarch
1/2 Cup Water
2 Tbls Soy Sauce
2 Tbls White Wine Vinegar
1 Tbls Fresh Ginger, grated
2 Tbls Brown Sugar
4 Tbls Tomato Ketchup
1/2 Tsp Dried Red Chopped Chillies
1 Tsp Garlic Powder
1 Large Onion, roughly chopped
Red, and Green Bell Pepper, roughly chopped
Method:
To make the chicken-
In a large bowl whisk egg, soy sauce and rice vinegar. Add chicken pieces, mix well and allow to marinate for 30 minutes covered.
Place cornflour in a large baking dish. Pour chicken and marinade into the cornflour and coat the chicken.
Heat the oil in a large pan. When it is hot fry the chicken in batches in a single layer for about 5 minutes turning half way through. When ready pick them up and place on a plate lined with a paper towel to remove any excess oil.
To make the sauce-
Add 3 tablespoons of the reserved pineapple juice in a bowl, stir in the cornflour then stir in the remaining pineapple juice and all the other ingredients.
Fry the onions and peppers for about 5 minutes until they start to soften slightly, add the chopped pineapples, stir through then add the sauce and simmer until thickened.
Toss the chicken into the sauce until evenly coated (about 2 minutes).
Serve on a bed of rice and garnish with some sesame seeds.
Enjoy!
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