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Pineapple Chicken:





Ingredients:

4 cups oil for deep-frying, or as needed6 chicken thighs, skin onMarinade:
2 tablespoons oyster sauceSalt and pepper, to taste1 
tablespoon cornstarchVegetables:1/2 red bell pepper1/2 green bell pepper
1 large carrot1/2 cup pineapple chunks (reserve 3/4 cup juice 
from can)Batter:3/4 teaspoon baking powder3/4 teaspoon baking soda1
 cup all-purpose flour1/2 cup cornstarch2 tablespoons 
vegetable oil1 1/4 to 1 1/2 cups flat soda water, or as needed1 teaspoon
 finely diced green onionSweet and Sour Sauce Ingredients:3/4 
cup pineapple juice (reserved juice from canned pineapple)4 tablespoons vinegar 
(white or rice vinegar)3 1/2 tablespoons brown 
sugar1 tablespoon cornstarch mixed with 4 tablespoons water
PREPARATION:
Pre-heat the oil for deep-frying to between 360 - 375 
degrees Fahrenheit.Cut the meat from the chicken thighs into bite-sized pieces. 
Add the marinade ingredients to the chicken, mixing in 
the cornstarch last. Marinate the chicken for 15 minutes.
While the chicken is marinating, prepare the vegetables and batter. To prepare 
the vegetables, cut the red and green bell pepper into chunks. Peel the carrot 
and cut into 1-inch pieces on the diagonal. Drain the 
pineapple and reserve 3/4 cup of juice.To prepare the batter, mix the baking 
powder and baking soda together well, and stir into to the 
other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, 
then stir in as much of the remaining 1/4 cup soda as is needed. 
Mix well, and add the diced green onion. Mix the chicken in the batter until
 it is well coated.Deep-fry the chicken. While the process is 
very quick, the chicken should not turn brown immediately - 
if it does the oil is too hot. Place the deep-fried chicken pieces on a tray 
lined with paper towels to drain. (Do not cover the chicken).T
o prepare the sauce, bring the reserved pineapple juice, vinegar, and 
brown sugar to a boil over high heat, stirring to dissolve the sugar.
 Add the carrot, green pepper, and pineapple. Bring to a boil again 
and add the cornstarch mixture, stirring quickly to thicken. 
Taste and adjust seasonings, adding salt, or more sugar or 
vinegar if desired. Pour the sauce over the chicken. Serve hot.

  









  

    

      

        
        
        
        
      
    
  
  

    
  
  

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