Discussion Boards
Pineapple Chicken
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Crispy chicken fritters are tossed with juicy pineapple and fresh green peppers, and drizzled with a tangy sauce.
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BATTER
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All-purpose flour
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1 cup
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250 mL
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Cornstarch
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3 tbsp.
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50 mL
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Salt
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3/4 tsp.
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4 mL
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Large eggs
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3
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3
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Water
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4 1/4 tbsp.
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67 mL
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Boneless, skinless chicken breast halves/thighs, cut into 3/4 inch pieces (about 2 cups, 500mL)
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1 lb.
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454 g
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Cooking oil, for deep-frying
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PINEAPPLE SAUCE
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Cooking oil
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1 tsp.
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5 mL
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Coarsely chopped onion
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1/3 cup
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75 mL
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Can of pineapple tidbits (with juice)
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14 oz.
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398 mL
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Brown sugar, packed
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1/2 cup
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125 mL
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Apple cider vinegar
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3 tbsp.
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50 mL
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Salt
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1/2 tsp.
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2 mL
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Unsweetened pineapple juice (or water)
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1/2 cup
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125 mL
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Cornstarch
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2 tbsp.
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30 mL
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Chopped green pepper, cut into 3/4 inch (2 cm) pieces
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1/2 cup
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125 mL
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Batter: Stir flour, cornstarch and salt in medium bowl. Make a well in centre.
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Beat eggs and water with fork in small bowl. Add to well. Stir until consistency of medium-thick batter and only few lumps remain.
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Add chicken. Stir until coated. Remove, 1 piece at a time with fork or spoon, to hot (375°F, 190°C) cooking oil in deep fryer or wok. Stir with slotted spoon until chicken comes to surface to brown evenly. Deep-fry, in 3 or 4 batches, for about 5 minutes, turning until golden brown on all sides and chicken is no longer pink. Remove to paper towels to drain.
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Pineapple Sauce: Heat cooking oil in medium saucepan or wok on medium. Add onion. Cook for 1 to 2 minutes until starting to soften.
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Add pineapple with juice, brown sugar, vinegar and salt. Bring to a boil.
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Stir pineapple juice into cornstarch in small cup. Add to pineapple mixture. Add green pepper. Heat and stir until boiling and thickened. Makes 3 cups (750 mL) sauce. Arrange chicken on platter or in bowl. Pour pineapple sauce over top. Serves 6 to 8.
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1 serving:
625 Calories; 33.9 g Total Fat (18.8 g Mono, 9.6 g Poly, 3.3 g Sat); 152 mg Cholesterol; 58 g Carbohydrate; 2 g Fibre; 23 g Protein; 536 mg Sodium
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Reprinted from Chineses Cooking © Company's Coming Publishing Limited
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