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LOCATION: Recipes >> Poultry >> Boneless Pineapple Chicken

Print this Recipe    Boneless Pineapple Chicken

3 cups boneless chicken, cut in chunks.

Prepare Deep Frying Batter:
2 cups all purpose flour
1 3/4 cups corn starch (I believe it is called corn flour in
UK & Ireland)
2 tsp baking powder
pinch of salt
3 drops yellow food colouring (or 2 beaten egg yolks)
cold water

Place flour and corn starch in mixing bowl. Add salt, mix dry
ingredients well, add cold water to form a thin batter. Add food
colouring 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.

Pineapple Sauce
2 cups water
1 can (16 - 20 oz) pineapple juice
1/2 cup white vinegar
1 tsp salt
2 or 3 drops of yellow food colouring (or 2 beaten egg yolks)
corn starch
1/4 cup white sugar

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.

Jack Poulter = On an Island Somewhere in the Pacific.
e-mail: jpoulter@island.amtsgi.bc.ca
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