Polynesian Chicken
CATEGORIES
INGREDIENTS
  • 2 pounds boneless, skinless chicken breasts cut into ½” pieces
  • 6 tablespoons dry sherry
  • 6 tablespoons soy sauce
  • 2¾ teaspoons salt, divided
  • 3 eggs
  • ¾ cup + 1 tablespoon cornstarch
  • 1 cup oil
  • 2 (20-ounce) cans pineapple chunks in own juice (reserve juice)
  • 1 cup ketchup
  • 5 tablespoons brown sugar
  • ½ cup + 2 tablespoons cider vinegar
  • 2 large green peppers, sliced
  • 2 cans sliced water chestnuts
  • 1 bunch green onions, sliced
  • 2 large tomatoes, chopped
DIRECTIONS
  1. 1. In a large bowl, combine chicken, sherry, soy sauce, and ¾ teaspoon salt; toss until well coated then marinate at least 2 hours in refrigerator.
  2. 2. In another bowl, combine eggs and ½ cup + 1 tablespoon cornstarch; beat until smooth.
  3. 3. In a large Dutch oven, heat the oil over medium; dip chicken into batter and cook (stirring frequently) until lightly browned and tender (add more oil as needed). Reserve ¼ cup oil.
  4. 4. Meanwhile, in another bowl, combine pineapple juice, ketchup, brown sugar, vinegar, ¼ cup cornstarch, and 2 teaspoons salt; set aside.
  5. 5. In remaining oil, sauté the green pepper until crispy tender; add water chestnuts, onion, pineapple, and tomatoes. Cook until heated through. Add sauce and cook until thickened. Add chicken and heat through.
  6. 6. Serve over rice.