How to make it

  • Mix together the egg yolks, one tablespoon of water, the cornstarch, and some salt and pepper.
  • Heat two inches of oil in a wok or deep frying pan.
  • Toss the chicken in the cornstarch mixture and deep-fry the meat in batches of five minutes (or until the chicken becomes crisp and golden). Drain on paper towels and set aside.
  • Empty the oil from the wok, leaving behind a thin coating in the pan, then stir-fry the onion and peppers over high heat for a few minutes, tossing continuously to prevent burning or sticking.
  • Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute or so.
  • Use some of the reserve pineapple juice with a little cornstarch to make a paste, then add to the pan, along with the remaining juice, the ketchup, soy sauce and vinegar. Add 1/2 cup of water if you feel the mixture is too dry. Increase the heat and stir until the sauce thickens.
  • Add the chicken pieces back into the pan and let simmer for five minutes until cooked through. Check the seasoning, then serve with cilantro leaves as a garnish.

Reviews & Comments 6

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  • mystic75 11 years ago
    now u can do it yrself jakartainflame, ellie
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  • jakartainflames 11 years ago
    Love this dish! I always order it at a Chinese restaurant.
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  • melsa102 11 years ago
    This sounds too easy not to try! Great post!
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  • wynnebaer 11 years ago
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    " It was excellent "
    berry ate it and said...
    I really love sweet and sour chicken and pork recipes... so you have my 5!!! Thanks....
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    " It was excellent "
    robertg ate it and said...
    This sounds very tasty, bookmarking to know where to find when I get caught up on all the good posts I have to try. Thanks for sharing...Bob
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