Serves: 3
Total Calories: 1,932
De-bone the chicken, and cut into small bite-sized pieces. Add the marinade ingredients to the chicken, mixing with chopsticks. Add the cornstarch and marinate the chicken for about 15 minutes.
While the chicken is marinating, prepare the vegetables: Cut the carrot into thin slices. Core and seed the green pepper, and cut into chunks or as desired. Set aside.
For the batter: mix the baking powder and baking soda together well, and add to the other dry ingredients. Mix well. Add the oil gradually. Add 1 cup water, then more if needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.
Deep-frying the Chicken: Heat oil on high heat deep fry. The oil is ready when it is about 375 degrees. 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).
For the sauce: Melt the brown sugar in a heavy saucepan on high heat, stirring rapidly, until it is brown but not burnt. Add the juice mixture, and salt to taste. Bring to boil until brown sugar is melted again (it will harden temporarily after the juice mixture is added). Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the chicken.
This Pineapple Chicken with Sweet and Sour Sauce recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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