This recipe is AMAZING. It tastes just like a restaurant. The sauce usually comes out creamy in color (rather than transparent) but other than that the flavor is great!
1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
Sauce: mix water & cornstarch together- set aside, mix rest and cook to a boil, then remove from heat and add water mixture. Stir occasionally until thick.
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
Juice from pineapple
8 skinless, boneless chicken breast halves – cut into 1 inch cubes
Batter for Chicken:
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 cups water
Mix together, batter will resemble pancake mix. Then place chopped up chicken into batter
1 quart vegetable oil for frying
Place chicken directly from the bowl into the oil. When cooking the chicken it may be cooked and not turned a golden color- that is normal!
Put green peppers and pineapple chunks into the sauce. Dish up with rice, chicken & sauce on top.
*VARIATIONS- always mix water and cornstarch together first. If the sauce doesn’t thicken I add another 2T cornstarch and 2T water and cook until it boils and it thickens up. I season the cut raw chicken with garlic powder to add flavor.
*UPDATE– my hubby wasn’t a fan of the batter for the chicken and I have found a new favorite that’s much more simple- just season the chicken the coat it in corn starch before frying.