Ingredients

  • 1 8-ounce can pineapple chunks, drained (juice reserved)
  • ¼ cup cornstarch
  • 1 ¾ cups broth for sauce
  • 1 ½ cups of chicken broth for batter
  • ¾ cup white sugar
  • ½ cup distilled white vinegar
  • 2 drops orange food coloring
  • 8 skinless, boneless chicken breast halves (cut into 1-inch cubes)
  • 2 ¼ cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon of cayenne pepper
  • 1 egg
  • 1 quart of vegetable oil for frying
  • 2 green bell pepper, cut into 1-inch piece

Optional: Red chili flakes

Directions

  1. In a saucepan, combine 1 ½ cups chicken broth, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine ¼ cup cornstarch and ¼ cup chicken broth; slowly stir into saucepan. Continue stirring until mixture thickens.
  2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 ½ cup chicken broth 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 360 degrees F (180 degrees C). Fry chicken pieces in hot oil for 10 minutes or 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. Then add red-chili flakes for an extra kick!

Makes: 8 servings  | Total Time: 1 hour


recipe_germainAbout the Chef

Name: Michael Germain
Family: Fiancé – Kyle
Community: Sabre Springs
Hobbies & Interests: Hiking, traveling, and trying out new restaurants
Favorite Local Activity: Hiking at Mt. Woodson
About the Recipe: This is one of my favorite recipes. I love spicy food, so I came up with this recipe by combining some of my favorite recipes of sweet and sour chicken, and adding my own twist to make it my own.
About the Chef: I recently moved near the 92127 area in 2015. I am currently working at SKY Facial Plastic Surgery in 4S Ranch as the surgery supervisor. In my spare time, I love to spend time with my fiancé Kyle and our three dogs, Rigo, Tino, and Katy, and our bird, Petri.


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