This is another Asian dish that I got from Blog Chef. This time I did do it the cheater way, I used popcorn chicken. I also left out the onions, peppers, and tomatoes. No one at my house would eat it if I put those in. So it was really simple. I cooked the popcorn chicken in the oven, while I made the sauce. Then mixed the popcorn chicken with the sauce and pineapple. The chicken did not have a nice crispy coating, because the popcorn chicken was cooked in the oven. I sure it would have been wonderful if I made the chicken myself. But this was good and it was a quick meal, took me about 20 minutes. I have posted the entire recipe, just in case you want to do the chicken yourself.
6 boneless skinless chicken breasts (cut into 1” cubes)
4 egg yolks
2 Tablespoons soy sauce
3 firm tomatoes (cut into 1 inch chunks)
2 onions (cut into 1 inch chunks)
1 green pepper (cut into 1 inch chunks)
1 can pineapple chunks (reserve juice for sauce)
Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch
Step 1: Mix egg yolks and soy sauce with a bit of water. Roll the chicken in flour, egg, and then flour again. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.
Step 2: Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.
Step 3: Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice (I used pineapple juice for this) and stir in until thickened.
Step 4: Add tomato and pineapple chunks to the sauce and heat thoroughly. Pour mixture gently over chicken. Pour your peppers and onions on and serve. (best served while chicken bits are crispy and vegetables are crunchy still)