1 frying chicken or 6 thighs
1 can pineapple slices, reserve the juice
1 green pepper
1 carrot
Marinade for Chicken:
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon salt
pepper to taste
Batter:
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/4 cup vegetable oil
1 1/2 cups water
1/2 teaspoon diced green onion
Sweet and Sour Sauce:
make 1 cup from juice from the canned pineapple
3 tablespoons vinegar, regular or rice vinegar and water
2 to 3 tablespoons brown sugar
2 tablespoons cornstarch mixed with water
2 to 4 cups oil for deep frying
Debone 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 and mix together the ingredients. 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 fry Chicken: Heat oil on high heat in wok. Test the oil with chopsticks, when bubbles form around the chopsticks the oil is ready. It should be about 375F. 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, do not cover. For the sauce: Melt 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, it will harden temporarily after the juice mixture is added. Add the carrot, green pepper and pineapple. Bring to 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. Serves 3 to 4.
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