Friday, April 24, 2015



 - chicken breasts, cut into 1/2 inch
  - sliced1green bell pepper,
  -seeded and sliced8ounces pineapple chunks canned bamboo shoot, drained,rinsed and halvedrice or   noodles, to serve

1cup all-purpose flour1tablespoon cornstarch1 1⁄2teaspoons baking powder1tablespoon vegetable oil


2⁄3cup light brown sugar2tablespoons cornstarch1⁄2cup white wine vinegar1 -2clove garlic, crushed4tablespoons tomato paste6tablespoons pineapple juice


Sift the flour into the mixing bowl, along with the cornstarch and baking powder to make the batter.Add the vegetable oil and stir in just barely enough water to make a smooth, thick batter, which will yield about 3/4 cup.Put the wok on the stove and pour roughly 2/3 cup of vegetable oil into it, then heat until almost smoking.After it is almost smoking, lower the heat slightly.Then dip the pieces of chicken into the batter and cover them in the batter.After they are covered in batter, cook them in the wok for 2-3 minutes, or until the chicken is cooked through.It's acceptable to do the chicken in batches instead of all at once.Remove chicken from the wok with a slotted spoon and keep it warm, I'd recommend keeping it in the oven until it is needed.Drain all but roughly 1 tablespoon of oil from the wok.Add the bell pepper, pineapple pieces, onion, bamboo shoots, to the wok, and then stir-fry it for 1-2 minutes.Remove the vegetables from the wok with a slotted spoon and set them aside for now.Mix all the sauce ingredients together until they are combined, and then pour the sauce into the wok.Bring the wok to a boil and stir the sauce until it is thick and clear.Cook it for about 1 minute, then return the chicken to the wok.Cook all of this for 1-2 more minutes, and then serve with rice or noodles.

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