1. To make the chicken: Cut the chicken into bit size nuggets. 2. Mix the egg, 1 Tbs. cornstarch, 2 teaspoons soy sauce and white pepper in a glass or plastic bowl. 3. Mix in the chicken chunks, stir and cover with plastic wrap. 4. Refridgerate for at least 20 minutes, I often do overnight. 5. Heat oil in a wok or large skillet to about 350 degrees F. 6. Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade. 7. DO NOT DRAIN OFF THE MARINADE! 8. Mix until well coated! 9. Fry these pieces a few at a time until all are golden brown. 10. Drain off the chicken on paper towels. 11. Set chicken aside and keep warm. 12. I usually put it in the oven at a very low temperature. 13. For the Sauce: Drain and chop all veggies for the sauce at this time. 14. Set aside, but keep handy. 15. Heat 1 1/4 Cup sugar, 1 Cup chicken broth, 3/4 Cup rice wine vinegar, 1 Tbs. oil, 2 teaspoons soy sauce and 2 cloves garlic to boiling. 16. Mix 1/4 cup cornstarch and 1/4 cup COLD water in a seperate container. 17. Make sure it is smooth. 18. Stir into chicken broth mixture. 19. Cook and stir about 10- 15 seconds. 20. By this time it should be thickening. 21. Stir in veggies and pineapple. 22. Heat to boiling once again to get the veggies and pineapple tender. 23. Pour over chicken or serve on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
