Scrunchy Sweet and Sour Chicken

Are you the typ eof person who likes the mixed taste of sourness and sweetness? Then this recipe called Scrunchy Sweet and Sour Chicken is perfect for you. I was vacationing in Spain when I met a chef who taught me how to cook this dish. At first, I cannot master how to blend the two opposing taste but after two weeks of trying, I was able to do it finally.









2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish

To start everything, mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper. Then, heat 2 inches of oil in a wok or deep frying pan and toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. After that, drain on paper towels. Next, empty the oil from the wok to leave a thin coating in the pan and stir-fry the onion and peppers over a high heat for 3 minutes. Then, drain the pineapple cubes add to the pan, and cook for a minute ot two. Reserve the pineapple juice in a container. Afterwards, combine together the cornstarch and a little of the pineapple juice to form a paste, stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Then, pour this into the pan and bring to a boil and stir until the mixture thickens. Stir the chicken pieces into the pan. Simmer for 5 minutes until cooked through. Do not forget to check the seasoning then divide between bowls. Finally, scatter the cilantro on top and serve.