Good Fortune Chicken With Pineapple Piquant
|Egg||1 , fork beaten|
|Water||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Baking powder||1⁄8 Teaspoon|
|Chicken legs||12 Small|
|Fat||3 Cup (48 tbs) (For Deep Frying)|
|Green pepper chunks||1⁄2 Cup (8 tbs)|
|Onion chunks||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
|Canned pineapple chunks||15 Ounce (1 Can)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
Beat the egg, water, and milk with a mixture of flour, cornstarch, cornmeal, and baking powder in a bowl until smooth.
Dip each chicken leg into the batter and drain over bowl a few seconds.
Fry pieces in hot fat 15 minutes, or until chicken is crisp brown and tender.
Remove with slotted spoon and drain over fat; place on absorbent paper.
Meanwhile, cook green pepper and onion in the hot cooking oil in a large skillet until crisp-tender, stirring occasionally.
Push vegetables to one side of skillet.
Pour in reserved pineapple syrup; add vinegar, brown sugar, soy sauce, and a mixture of water and cornstarch.
Stir until blended.
Mix in pineapple.Bring rapidly to boiling, stirring constantly; cook 3 minutes.