Lindsay says: "Sweet and sour" was a classic Chinese
dish in the 1980s, but that was because it has always been so popular with the
family market! Kids love the sweet taste (from the pineapple chunks) and it is
sure to become a family favourite. This is quick and easy to prepare, and you
can, of course, substitute pork for the chicken. Serve with rice and a
stir-fried vegetable or two.
1 onion, chopped
1 small red pepper, diced
1 small orange pepper, diced
1 can of pineapple chunks in natural juice (450g or thereabouts)
1 tablespoon of cornstarch
2 tablespoons of tomato ketchup
2 tablespoons of light soy sauce
1 tablespoon of white wine vinegar
Fresh cilantro (coriander) leaves (for garnish)
Salt and ground black pepper
Instructions:
Mix together the egg yolks, one tablespoon of water, the cornstarch, and some
salt and pepper.
Heat two inches of oil in a wok or deep frying pan.
Toss the chicken in the cornstarch mixture and deep-fry the meat in batches of
five minutes (or until the chicken becomes crisp and golden). Drain on paper
towels and set aside.
Empty the oil from the wok, leaving behind a thin coating in the pan, then
stir-fry the onion and peppers over high heat for a few minutes, tossing
continuously to prevent burning or sticking.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a
minute or so.
Use some of the reserve pineapple juice with a little cornstarch to make a
paste, then add to the pan, along with the remaining juice, the ketchup, soy
sauce and vinegar. Add 1/2 cup of water if you feel the mixture is too dry.
Increase the heat and stir until the sauce thickens.
Add the chicken pieces back into the pan and let simmer for five minutes until
cooked through. Check the seasoning, then serve with cilantro leaves as a
garnish.
