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Source: FamilyTime Community

Scrunchy Sweet and Sour Chicken
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Prep Time: 0 minutes
Cook Time: 0 minutes
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2 tbsp cornstarch
4 skinless, boneless chicken breast halves, cubed
Vegetable Oil
1 small red pepper, cut into 1 inch pieces
1 tbsp cornstarch
2 tbsp light soy sauce
1 tbsp white wine vinegar




Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Scatter the cilantro on top and serve. Enjoy!






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