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Pineapple Chicken With Sweet and Sour Sauce

4

cups

oil for deep-frying, or as needed

6

chicken thighs, skin on

Marinade:

2

tablespoons

oyster sauce

Salt, and pepper

1

tablespoon

cornstarch

Vegetables:

1/2

red bell pepper

1/2

green bell pepper

1

large

carrot

1/2

cup

pineapple chunks, (reserve 3/4 cup juice from can)

Batter:

3/4

teaspoon

baking powder

3/4

teaspoon

baking soda

1

cup

all-purpose flour

1/2

cup

cornstarch

2

tablespoons

vegetable oil

1 1/4

to 1 1/2 cups flat soda water, or as needed

1

teaspoon

finely diced green onion

Sweet, 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 sugar

1

tablespoon

cornstarch mixed with 4 tablespoons water

1

Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.

2

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.

3

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.

4

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.

5

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).

6

To 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.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (18.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2410.82

Calories From Fat (84%)

2031.9

% Daily Value

Total Fat 229.79g

354%

Saturated Fat 23.79g

119%

Cholesterol 97.29mg

32%

Sodium 691.87mg

29%

Potassium 529.47mg

15%

Total Carbohydrates 69.21g

23%

Fiber 2.86g

11%

Sugar 25.06g

 

Protein 24.6g

49%