Scunchy Sweet and Sour Chicken

Monday, April 21, 2008

This twist on Chinese Sweet and Sour Pork is delicious! Mike hesitated to try the recipe at first because he could not imagine something being "scrunchy" and delicious but now this is one of his favorite meals. This recipe can seem a bit time consuming but if you have everything in place before you start and you think it through, you can get dinner on the table in 45 minutes. I apologize, but I do not remember where I found this recipe. I would love to give credit to the chef so if you know where this came from please email me so I can update the blog.
Serves: 4
Start to Finish: 45 minutes
Recipe By: Unknown


2 egg yolks
1 TBSP water
2 TBSP cornstarch
salt and pepper to taste

4 boneless skinless chicken breast halves, cubed
vegetable oil (you are going to need a fair amount so make sure you have enough)

1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 can pineapple cubes in natural juice
( you can add any fresh or frozen veggies you like. If you add frozen veggies you just need to cook them a little longer)

Sweet and Sour Sauce
1 TBSP cornstarch
2 TBSP ketchup
2 TBSP low sodium soy sauce
1 TBSP white wine vinegar (apple cider vinegar will also work)
1/2 cup water


1. Mix together egg yolks, water, cornstarch, salt, and pepper to form a batter
2. Meanwhile, heat 2 inches of oil in a wok or deep frying pan
3. Toss the chicken cubes in the batter and deep fry in batches for 5 minutes or until golden brown (If you do not fry the chicken in batches and add it all at once the temperature of the oil will drop too quickly and you will not get the crispiness you want)
4. Drain chicken cubes on paper towels
5. Empty the oil from the wok leaving just a thin coating to cover the bottom of the pan
* If you want to serve this meal with steamed white rice you are going to want to start it now
6. Stir fry the onions and peppers over high heat for 3 minutes
7. Drain the pineapple cubes (reserving the juices, you will need them later)
8. Add the pineapple cubes to the pan and cook for an additional 2 minutes
9. Mix together the pineapple juice, cornstarch, ketchup, soy sauce, vinegar, and water.
10. Pour mixture into pan and bring to boil, simmer until sauce thickens (the thicker, the better so don't worry about overcooking it here)
11. Add chicken and cook another 2 minutes until heated through
12. Serve over steamed white rice