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1
To make the chicken: Cut the chicken into bit size nuggets.
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2
Mix the egg, 1 Tbs. cornstarch, 2 teaspoons soy sauce and white pepper in a glass or plastic bowl.
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3
Mix in the chicken chunks, stir and cover with plastic wrap.
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4
Refridgerate for at least 20 minutes, I often do overnight.
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5
Heat oil in a wok or large skillet to about 350 degrees F.
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6
Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade.
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7
DO NOT DRAIN OFF THE MARINADE!
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8
Mix until well coated!
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9
Fry these pieces a few at a time until all are golden brown.
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10
Drain off the chicken on paper towels.
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11
Set chicken aside and keep warm.
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12
I usually put it in the oven at a very low temperature.
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13
For the Sauce: Drain and chop all veggies for the sauce at this time.
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14
Set aside, but keep handy.
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15
Heat 1 1/4 Cup sugar, 1 Cup chicken broth, 3/4 Cup rice wine vinegar, 1 Tbs. oil, 2 teaspoons soy sauce and 2 cloves garlic to boiling.
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16
Mix 1/4 cup cornstarch and 1/4 cup COLD water in a seperate container.
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17
Make sure it is smooth.
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18
Stir into chicken broth mixture.
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19
Cook and stir about 10- 15 seconds.
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20
By this time it should be thickening.
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21
Stir in veggies and pineapple.
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22
Heat to boiling once again to get the veggies and pineapple tender.
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23
Pour over chicken or serve on the side.
