Average Rating   No. of Servings   4 Approximate Cost   $13.07 Ingredients: 600.00 g   chicken breast (kg)   2.00 tbsp   soy sauce   200.00 g   carrot (kg)   0.50   capsicum green   1.00 c   vegetable oil   1.00   brown onion (ea)

Directions: 1) Cube chicken and marinade in soy sauce. 2) Cut the carrot, capsicum and onion into 2cm cubes. 3) Dip the marinated chicken cubes in the batter if desired. Fry in batches with oil, taking care not to overcrowd the wok. Set aside. 4) Fry onion and carrot. 5) Add chicken and bring up to temperature. 6) Add capsicum just before serving. Serve with sweet and sour sauce Sweet and sour sauce.

Batter ( Add to shopping list ) : 0.27 c   flour   0.27 c   cornflour GF   0.80   egg   0.27 c   water   0.80 tbsp   vegetable oil

Directions: 1) Combine the flour and cornstarch. 2) Stir in the egg white and vegetable oil. 3) Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).

Sweet and sour sauce ( Required ) : 2.40 tbsp   soy sauce   0.16 c   sugar   1.60 tbsp   tomato sauce GF   0.80 tbsp   lemon juice   352.00 g   pineapple pieces   0.27   white vinegar   0.08 c   water   0.80 tbsp   cornflour GF

Directions: 1) Bring the sugar, ketchup, soy sauce, juice from pineapple and vinegar to a boil. 2) Add pineapple pieces and thicken with cornflour dissolved in water. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.