1 12 oz bottle of Sweet n Sour Sauce: most brands are pretty good!
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine
Optional Frying batter:
1/2 cup water
2 oz flour
1 oz corn starch
1/2 teaspoon baking soda
1 teaspoon frying oil
1 pinch salt
Optional Frying dry mix: as a replacement for the web mix
1/2 cup flour
Salt and pepper to taste
Mix well and coat meat before pan frying!
3 to 4 oz pineapple cubes
8 oz boneless pork shoulder or boneless, skinless chicken breast
1/2 green bell pepper seeded, de-veined, and cut into pieces
1/2 red bell pepper seeded, de-veined, and cut into pieces
2 stalks scallions (only the white part) cut into 2″ length
1 small onion cut into wedges
1 rounded teaspoon minced ginger
2 tablespoon beaten eggs
1 clove garlic minced
oil for frying
Cut the pork shoulder or chicken breast into bite sized pieces and marinate with 1 teaspoon soy sauce, 1/2 teaspoon corn flour, and 1/2 teaspoon rice wine for 15-20 minutes.
Sift together the dry ingredients of the frying batter, then add in the egg, water, and oil to form a thick batter.
After the pork is done marinating, transfer the pork pieces into the batter and make sure they are well coated. Add enough frying oil to a skillet for deep-frying. Once the oil is hot (360F to 375F), deep fry the pork pieces until they turn lightly golden. scoop out with a slotted spoon and drain on paper towels.
Heat up a wok and add 2 teaspoons oil. Add the onion and pineapple pieces. Fry about 2 minutes, stirring and flipping until the pineapple starts to brown. Add the ginger and pepper and cook, stirring constantly until the peppers are crisp and tender.
Add to the sweet and sour sauce to the stir fry. Cook, stirring quickly. As soon as the sauce thickens, add the pork or chicken and stir to combine and coat. Transfer to a serving plate and garnish with the green onion. Serve with white rice.
Optional: We like to add toasted Sesame Seeds in the sauce or sometimes on top as a garnish! It really intensifies the flavor!