In a small bowl, whisk the cornstarch with the water. While peppers and pineapple cook, finish making the sauce. Add the bell peppers and pineapple and cook for 1-2 minutes, until tender and crisp. Once all the pieces have been cooked and are resting on the baking sheet, heat up 2 tablespoons oil in a separate frying pan. Once they are crisp, place them on an unprepared cookie sheet. If you’re looking for a substitute try using tapioca flour/starch.Ĭook the chicken for 2-3 minutes flipping until cooked through and crispy. You can make this without cornstarch, but you won’t get quite the same result. You don’t want any of the coatings to be too thick. * *TIP** Keep the breading crisp and light. Dip each piece of chicken into the egg, then into the flour. Beat the eggs in a bowl and add the flour into a separate bowl. Shake until all the pieces are evenly coated. Use a large Ziploc bag and add the cornstarch, then the chicken pieces. Set the temperature to low-medium heat.ĬHICKEN. In a medium pot, add the pineapple juice, water, vinegar, sugars, salt, soy sauce and ketchup. Start by preparing the sweet and sour sauce. Serve hot and fresh from the pan, with rice and greens, and a sprinkling of toasted sesame seeds.SAUCE. Mix everything together and cook until it is heated through, about 3 to 4 minutes. Add the fried chicken to the pan, along with the sweet and sour sauce, and the pineapple chunks. Then add the matchsticks of ginger and ¼ teaspoon of garlic powder, and fry everything for a minute longer until fragrant. Add the chopped onion, red pepper, and green pepper to the pan and fry for 3 minutes.
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