Pineapple chicken with sweet and sour sauce

Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski

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This much better than Chinese take-out, this easy to make recipe will be come a favourite!

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Ingredients

2 egg yolks

2 tablespoons cornstarch mixed with 1 tablespoon cold water

1 teaspoon sesame oil

1 teaspoon minced ginger

Sea salt and freshly ground pepper

4 (5-ounce) boneless, skinless chicken breasts, cubed

Canola oil, for frying

1 small onion, chopped

1 red pepper, cut into 1-inch pieces

1 yellow pepper, cut into 1-inch pieces

1 (14-ounce) can cubed pineapple in juice

1 tablespoon cornstarch

2 tablespoons ketchup

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

2 tablespoons fresh cilantro, chopped

Serve with cooked Jasmine rice (we suggest Rooster brand)

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Preparation

In medium bowl, whisk together egg yolks, cornstarch mixture, sesame oil, ginger and salt and pepper; toss chicken in mixture and coat well.

Heat 2 inches oil in wok or deep frying saucepan over medium-high heat. Deep-fry chicken in batches for 2 to 3 minutes or until crisp and golden; drain on paper towels. Drain oil from saucepan, leaving 1 tablespoon oil. At medium-high heat, add onions and peppers, cook 2 to 3 minutes or until slightly soft. Drain pineapple, reserving juice, and add pineapple and cook 2 minutes, and remove from heat.

Meanwhile, mix together cornstarch and pineapple juice in small bowl; add ketchup, soy sauce, rice vinegar and honey. Pour sauce into wok and bring to boil, add chicken and lower heat to simmer. Cook 5 to 7 minutes or until sauce is thickened and chicken is cooked through. Check seasoning. Sprinkle with cilantro. Serves 4.

Note: For this recipe a wok is perfect but not required, you can also use a large lightweight stockpot or sauce pan.