Spiced Up Sweet and Sour
¼ cup canola or peanut oil
1 cup each julienned carrots, shelled edamame and drained pineapple chucks
2 cups flour
2 Tbsp canola oil
2 Tbsp cornstarch
1 tsp salt
½ tsp ground white pepper
1 ¼ to 1 ½ cups of water
2 lbs of boneless, skinless chicken breasts or pork tenderloin, cut into 1 inch cubes; or medium sized shrimp, peeled and deveined; or a combination equally up to 2 lbs.
1 qt of canola or peanut oil for frying
1/2 cup white wine vinegar
1 cup ketchup
2 Tbsp soy sauce
8 Tbsp sugar
1 and 1/2 Tbsp cornstarch
2 tsp Sriracha
In a large skillet or Wok, heat oil on medium-high heat; sauté carrots, edamame and pineapple until the edges just begin to caramelize. Remove from oil and set aside.
In a large bowl, combine flour, 2 Tbsp oil, cornstarch, salt, white pepper and egg; gradually add water until a thick batter forms. Add chicken, pork, shrimp or combination into batter making sure to thoroughly coat each piece. Heat the 1 qt of oil in the skillet or Wok over medium-high heat; when temperature reaches 360F, drop several pieces of battered pieces into the oil, but do not overcrowd. Pieces will be done when they are golden brown and float to top of oil; remove to paper towels to drain. Repeat until all battered pieces are done.
While frying up the protein pieces, the sauce can be made. Stir together all ingredients in medium saucepan; bring to boil. Remove from heat, use immediately or keep warm for later use.
Combine sautéed vegetables and pineapple with battered pieces and warm sauce; serve over white, brown or fried rice; or a noodle such as lo mein, udon or soba.
Makes 8 servings.
Note: you can add more Sriracha if you prefer the dish with more heat, but always taste first to make sure; you can always add, but not take away.