600 gr chicken breast
1 carrot, cut in diagonal pieces
½ green, ½ red pepper
1 cup of fresh pineapple chunks
1 bottle of oil
1 tsp sugar,
1 tsp salt,
2 tsp light soya sauce,
1 Tbslp shaoxing rice wine,
½ tsp 5 spice powder,
1 egg white
1 cup flour,
¼ cup corn flour,
½ tsp salt,
1 tsp baking powder,
1 ml bicarbonate of soda,
1 tsp white vinegar,
10 ml oil,
Water for mixing into smooth batter
(Mix to form a smooth batter and refrigerate till needed)
Sweet And Sour Sauce
1 cup pineapple juice (can be from a can),
¼ cup vinegar,
3 Tblsp sugar,
3 Tblsp tomato sauce,
Add to a saucepan, bring to a boil, then add – 2 tsp corn starch mixed with ¼ cup water to form a paste, Set aside
Dice chicken into a bite size chunks.
Marinade and set aside.
Prepare batter and sauce and set aside.
Cut onions and pepper into large chunks.
Heat 2 Tblsp oil in wok and add onions add a pinch of salt and stir for 1 minute.
Add peppers with a pinch of salt and stir 2 minutes.
Add pineapple chunks and stir for 1 minute and remove and set aside.
Add 2 cups oil to wok and heat.
Dip chicken into batter, and coat thoroughly.
Using tongs shake off excess batter and drop chicken into hot oil and fry in batches careful not to overcrowd the wok till frying golden and crisp, then drain on paper towel and arrange on platter.
Return vegetables to wok and heat through, add sauce and allow to bubble.
Pour over chicken.
Serve with steamed rice
Prepared, tried and tested by: Melanie Kramar