Boneless pineapple chicken

Yield: 1 Servings

Measure Ingredient
3 cups Boneless chicken, in chunks
2 cups All purpose flour
1¾ cup Corn flour
2 teaspoons Baking powder
\N \N Salt
2 \N Beaten egg yolks
\N \N Cold water
2 cups Water
1 \N Can pineapple juice
½ cup White vinegar
1 teaspoon Salt
2 \N Beaten egg yolks
\N \N Corn flour
¼ cup White sugar



Place flour and corn starch in mixing bowl. Add salt, mix dry ingredients well, add cold water to form a thin batter. Add beaten egg yolks and fold in baking powder (do not stir). Let sit for five minutes and fold again (do not stir) just before using.

Prepare deep frying oil at 350-375 deg. Dip chicken chunks in batter.

Deep fry 3 to 4 minutes until chicken is cooked. Remove and place on lettuce leaves on platter. Pour hot pineapple sauce over chicken and serve hot. Serves 4 or 5.

For Pineapple Sauce

Bring water to a boil, add pineapple juice, add vinegar, salt, sugar and food colouring. Season to taste. Boil continuously, add corn starch (mixed with water to form thin paste) to thicken sauce.

(Reduce heat after corn starch is added to avoid burning. Serve hot.

Note: A can of pineapple tid-bits may be added to sauce.

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