- 1 [about 3-pound / 1.36-kg] broiler-fryer chicken
- 1/2 cup [125 mL] cornstarch
- 3 cups [750 mL] vegetable oil
- 2 teaspoons [10 mL] grated pared fresh ginger root
- 1 clove garlic, crushed
- 1 [20-ounce / 568-mL] can pineapple chunks, drained
- 1 red or green sweet pepper, membranes removed and seeded, into thin slices
- 1 1/2 cups [375 mL] water
- 2 teaspoons [10 mL] cornstarch
- 1 1/2 tablespoons [22.5 mL] honey
- 1 tablespoon [15 mL] instant chicken bouillon granules
- 1 teaspoon [5 mL] sesame oil
- 4 green onions, cut into thin slices
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- Remove giblets from chicken.
- Rinse chicken and cut into serving-size pieces [see below].
- Coat chicken pieces with 1/2 cup [125 mL] cornstarch.
- Heat vegetable oil in wok over high heat until it reaches 375°F [190°C].
- Add chicken pieces, one at a time, to hot oil [cook only 1/3 of the pieces at a time].
- Cook until golden and completely cooked, about 5 minutes.
- Drain on absorbent paper.
- Repeat with remaining chicken.
- Pour all but 2 tablespoons [30 mL] of the oil out of wok.
- Stir-fry ginger and garlic in the oil over medium heat 1 minute.
- Add drained pineapple chunks and the thinly sliced red or green pepper to ginger mixture.
- Stir-fry over high heat for 2 minutes.
- Remove from wok.
- Mix water and remaining 2 teaspoons [10 mL] cornstarch.
- Blend in honey, bouillon granules and sesame oil.
- Pour mixture into wok.
- Cook and stir over high heat until mixture boils and thickens.
- Return chicken and pineapple-pepper mixture to wok.
- Cook and stir over high heat until hot throughout.
- Add green onion slices; cook and stir 1 minute longer.
How to Chop Chicken Chinese Style
- Place chicken, breast side up, on a heavy cutting board.
- Cut the chicken in half lengthwise, cutting slightly to one side of each the breast bone and the back bone.
- Cut completely through the chicken to make two pieces.
- Remove and discard the backbone.
- Pull each leg up slightly from the breast section.
- Cut through the ball and socket joint to remove each leg.
- Cut through the knee joint of each leg to separate into a drumstick and thigh.
- Pull each wing away from breast and cut through the joint next to the breast.
- Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones.
- Cut each wing into two pieces [22 pieces in all].
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