Recipe for 4
3 boneless chicken breasts cut into bite size cubes
1 green bell pepper, thickly chopped
1 red bell pepper, thickly chopped
1 large onion, thickly chopped
1/3 cup canned pineapple, thickly chopped
1 large carrot, thickly sliced
1 tablespoon thinly chopped fresh ginger
2 tablespoons olive oil
Peanut oil for deep frying
1 cup flour (all-purpose)
1 teaspoon baking powder
1/3 teaspoon freshly ground black pepper
Cold water (enough to make a soft batter)
2/3 cup sugar
2 tablespoons rice vinegar
3 tablespoons ketchup
3/4 cup water
2 tablespoons cornstarch
First prepare the batter: Mix all ingredients together until a smooth batter is formed. Dip chicken pieces into batter and deep fry until puffy and golden brown. Drain on paper towel and set aside.
To make the sweet and sour sauce, mix all sauce ingredients in saucepan. Stir over medium heat until sauce thickens and set aside.
In a wok heat the oil and stir fry the vegetables (bell peppers, onion, pineapple, carrot, and ginger) for 3-4 minutes and add the already cooked chicken. Stir all the ingredients together to combine and remove from heat. Pour the sweet and sour sauce over meat.
Serve while still hot with fried rice. Enjoy!