6 boneless skinless chicken breasts
Flour and 4 egg yolks
2 Tablespoons oil Pago Baldios San Carlos or Full Moon
3 firm tomatoes
1 green pepper
1 can pineapple chunks
1/2 cup vinegar San Carlos Gourmet or Full Moon
1/3 cup sugar
1/4 cup orange juice
1/4 cup pinapple juice
1/4 cup ketchup
2 tablespoons cornstarch
Sweet & sour sauce
1. 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 minute, and drain on paper towels.
2. Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.
3. 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 table spoons of cornstach in 1/8 cup of juice 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.
Tip: best served while chicken bits are crispy and vegetables are crunchy still.