Sweet and Pungent Chicken
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Asian
Ingredients/ Συστατικά
  • 2 chicken breasts, skinless, boneless, cut in cubes
For the Chicken Coating
  • ⅓ cup cornstarch
  • ⅓ cup flour
  • 1 tsp sugar
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ⅓ cup water
For the Sauce
  • 1 can pineapple chunks in their juice
  • ¼ cup white vinegar
  • 3 tbsp light brown sugar
  • 4 tbsp ketchup
  • 1 tbsp soya sauce
  • 2 tbsp honey
  • 4 tsp cornstarch
  • ¼ tsp salt, chili pepper according to your liking
  • ½ cup chicken stock
  • 1 bell pepper any color, julienned
  • 1 onion, cut in thick slices
  • 1 can baby corn, cut in chunks
  • 1 scallion, sliced
  • 30 gr. / 1 oz. dried mushrooms soaked in hot water
Instructions/ Εκτέλεση
  1. Combine the ⅓ cup cornstarch, flour, sugar, the ¼ tsp salt, baking powder in a medium bowl.
  2. Stir in water to form a smooth batter somewhat thick.
  3. Add the chicken pieces and mix well.
  4. Drain pineapple reserving the juice.
  5. Set the chunks aside.
  6. In a bowl combine the pineapple juice, 4 tsp of cornstarch, ¼ tsp salt, chili pepper, vinegar, brown sugar, ketchup, soya and honey and set aside.
  7. In a wok add ¼ cup of sesame oil and in medium/high heat deep fry the chicken pieces in batches after you have shaken off the excess batter.
  8. Fry about four minutes or until golden brown and chicken is no longer pink inside.
  9. Stir to break up pieces with a spoon.
  10. Remove the chicken pieces with a slotted spoon and pour off the oil.
  11. In the same wok add two to three tbsp of sesame oil and over medium heat sauté the onion.
  12. After couple of minutes add the pepper.
  13. After couple more minutes add scallion.
  14. Drain the mushrooms and drop them to vegetables.
  15. When the veggies are somewhat soft add the pineapple chunks, the baby corn and the chicken stock and bring to boil.
  16. Boil until the stock loses half of its volume.
  17. Add the pineapple juice and ketchup mixture and stir gently to combine.
  18. When the sauce begins to thicken return the chicken pieces to the wok and cook for 5 minutes.
  19. Remove and serve over rice or noodles.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/sweet-and-pungent-chicken/