2 boneless and skinless chicken breast (cut into bite-size cubes)
1 tablespoon shaoxing wine, optional
1 green bell pepper (seeds removed and cut into squares)
1 tomato ( cut into squares )
1 half big onion ( cut into squares )
2 cloves garlic (finely chopped)
1 slice of fresh pineapple
Oil for frying
Marinate chicken Breast :
pinch of salt, pepper
1 egg white
1tbsp corn flour
5 tablespoons all-purpose flour
4 tablespoons corn starch
1/2 cup water
1/2 tsp or pinch of baking soda
Just deepfried chicken which had already marinated with cornstarch, if you wanna use this method, add another 2 tbsp of cornstarch while marinating process.
Sweet and Sour Sauce:
4 tablespoons tomato ketchup
2 tablespoons chili sauce
1 teaspoon plum sauce, optional
1/2 teaspoon Lea and Perrins Worcestershire sauce, optional
Salt, Sugar & Vinegar to taste
1/2 teaspoon oyster sauce
3 tablespoons water
1/2 teaspoon corn starch
Cut the chicken breast meat into bite-size cubes and marinate for 30 minutes.
Mix the batter in a bowl and add the chicken cubes into the batter.
Mix in sweet and sour sauce in a small bowl with water & corn sauce set aside.
Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
Add garlic and saute garlic & big square onion until light brown and then follow by the green bell peppers and tomato squares. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil till thicken. I like a little sauce with rice, if you want a little dry, you could keep stirring until very thick and add in chicken meat.
Toss in the chicken, do a few quick stirs, dish out and serve immediately with steamed white rice.