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4 boned and skinned chicken breast halves - cubed
1/3 cup cornstarch
2 eggs - beaten
2 tsp. salt
1 med. green pepper - chopped
1 med. onion - chopped
2 med. carrots - sliced diagonal
1 Tbls. vegetable oil
2/3 cup packed brown sugar
1/3 cup white vinegar
1/4 cup catsup
2 Tbls. cornstarch
2 Tbls. soy sauce
20 oz. canned pineapple chunks in juice - drained, reserve juice
6 oz. jar maraschino cherries - drained, halved
Combine chicken cubes, cornstarch, eggs, and salt in bowl.
Refrigerate for 30 minutes.
Deep fry chicken in 400 degree oil until brown.
Drain fried chicken on paper towels. Set aside.
In large saucepan, cook green pepper and onion and carrots in oil until hot. Add sugar, vinegar, catsup, cornstarch, soy sauce, and pineapple juice mixture and simmer over medium heat until thick. Add pineapple, cherries, and fried chicken to saucepan. Stir until coated.
Serve over rice.
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