Rabu, 20 Mei 2020
INGREDIENTS
For the sauce
- 1 20-ounce can pineapple chunks in juice, juice separated from chunks (do not discard juice)
- ¾ cup ketchup
- 2 tablespoons cider vinegar
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon dry ginger
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 teaspoon corn starch
- To coat the chicken
- 1 whole egg
- 1 egg white
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 ½ pounds boneless skinless chicken thighs trimmed and cut into ½ inch sized pieces
- 1 ½ cups corn starch for coating
- Enough vegetable oil to come a third of the way up a wok or heavy pot
For the remainder of the dish
- 1 10-ounce jar maraschino cherries, juice separated from cherries (but do not discard juice)
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil
- 1 cup carrot, peeled and cut into ¼ slices cut on the bias
- 1 ½ cups onion cut into thick strips (vertical strips)
- 1 ½ cups green bell pepper cut into thick strips (vertical strips)
- 2 cups hot, cooked white rice