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Ingredients
- 3 c. Boneless chicken, in chunks
- 2 c. All purpose flour
- 1 3/4 c. Corn flour
- 2 tsp Baking pwdr Salt
- 2 x Beaten egg yolks Cool water
- 2 c. Water
- 1 can pineapple juice
- 1/2 c. White vinegar
- 1 tsp Salt
- 2 x Beaten egg yolks Corn flour
- 1/4 c. White sugar
Directions
- Place flour and corn starch in mixing bowl. Add in salt, mix dry ingredients well, add in cool water to create a thin batter. Add in beaten egg yolks and mix in baking pwdr (don't stir). Let sit for five min and fold again (don't stir) just before using.
- Prepare deep frying oil at 350-375 deg. Dip chicken chunks in batter. Deep fry 3 to 4 min till chicken is cooked. Remove and place on lettuce leaves on platter. Pour warm pineapple sauce over chicken and serve warm.
- Serves 4 or possibly 5.
- For Pineapple Sauce
- Bring water to a boil, add in pineapple juice, add in vinegar, salt, sugar and food colouring. Season to taste. Boil continuously, add in corn starch (mixed with water to create thin paste) to thicken sauce. (Reduce heat after corn starch is added to avoid burning. Serve warm.
- Note: A can of pineappletid-bits may be added to sauce.
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