Sweet and Sour Chicken I

Servings

8

Ingredients

• 1 (8 ounce) can pineapple chunks, drained
• 2 green pepper, cut into 1 inch pieces
• 1/4 cup corn flour
• 1 3/4 cups water
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food colour
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons corn flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 2 cups water
• 1 quart vegetable oil for frying

Instructions

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food colouring. Heat to boiling. Turn off heat. Combine 1/4 cup corn flour and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons corn flour, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 180°C. Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.