Pineapple Chicken with Mixed Vegetables
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
- 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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
