Ingredients:

  • 6 boneless skinless chicken breasts (cut into 1” cubes)
  • Flour
  • 4 egg yolks
  • 2 Tablespoons soy sauce
  • Oil
  • 3 firm tomatoes (cut into 1 inch chunks)
  • 2 onions (cut into 1 inch chunks)
  • 1 green pepper (cut into 1 inch chunks)
  • 1 can pineapple chunks (reserve juice for sauce)
  • Sweet and Sour Sauce-
  • ½ cup vinegar
  • 1/3 cup sugar
  • ½ teaspoon salt
  • ¼ cup orange juice
  • ¼ cup pineapple juice
  • ¼ cup ketchup
  • 2 tablespoons cornstarch

Instructions:

  1. If not using popcorn chicken this is how to prepare your own chicken – Mix egg yolks and soy sauce with a bit of water. Roll the chicken in flour, egg, and then flour again. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.
  2. Stir fry pepper and onions in a skillet or wok for about 1 minute so they are still crisp and colored. Remove from pan and set aside.
  3. In a saucepan, make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in ⅛ cup of juice (I used pineapple juice for this) and stir in until thickened.
  4. Add tomato and pineapple chunks to the sauce and heat thoroughly. Pour mixture gently over chicken. Pour your peppers and onions on and serve. (best served while chicken bits are crispy and vegetables are crunchy still)

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