I made another Asian recipe! They loved the dish, but I tried the crunchy fried noodles, and they didn’t care for those. But, the dish itself is definitely a keeper. (Confession #1: This was my first time ever to fry something! It’s sort of hard work!)
1 broiler-fryer chicken (about 3 lbs)
1/2 c. cornstarch
3 c. vegetable oil
2 t. grated ginger
1 20 oz can pineapple chunks, drained
1 bell pepper, seeded and cut into thin strips
1 1/2 c. water
2 t. cornstarch
1 1/2 T honey
1T. chicken bouillon granules
1 t. sesame oil
4 green onions, cut into thin slices
1. Remove giblets from chicken. Rinse chicken and cut into serving size pieces. Coat chicken pieces with 1/2 cup cornstarch. (Confession #2: I used boneless chicken breasts.)
2. Heat vegetable oil in wok over high heat until it reaches 375 degrees. Add chicken pieces one at a time to hot oil. Cook 1/3 of the pieces at a time. Cook until golden and completely cooked, about 5 minutes. Drain on absorbent paper. Repeat with remaining chicken.
3. Pour all but 2 T of the oil out of the wok. Stir-fry ginger and garlic in the oil over medium heat 1 minute. Add drained pineapple and the sliced pepper to ginger mixture. Sir-fry over high heat 2 minutes. Remove from wok.
4. Mix water and remaining 2 t. cornstarch. Blend in honey, bouillon, and sesame oil. Pour mixture into wok. Cook and stir over high heat until mixture boils and thickens. Return chicken and pineapple-pepper mixture to wok. Cook and stir over high heat until hot throughout. Add green onions. Cook and stir 1 minute longer.
My family really liked it, and I’ll definitely make it again. (Confession #3: I accidentally used corn meal instead of corn starch. I didn’t even realize I had done it until my sweet husband asked if it was supposed to be fried like catfish instead of chicken. He pretended to think it may have been a chinese strategy that he had never heard of, rather that an error. But, it was still good!)