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Instructions
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Step 1
First make the sweet and sour sauce by combining the tomato sauce, vinegar, sugar, chicken stock and corn flour in a small saucepan over a low heat. When all the ingredients have come together to form a smooth sauce, remove from the heat and set aside.
Step 2
Heat the oil in the wok on a high heat.
Step 3
Dip the chicken pieces in the egg then dredge in the cornflour.
Step 4
Fry the battered chicken pieces for 4-5 minutes or until crisp and light brown. Remove the meat from the wok and drain. You might need to do this in batches.
Step 5
Heat 30ml (2 tbsp) vegetable oil in a clean wok, then fry the pineapple, onion and peppers for 3 minutes.
Step 6
Add the chicken and sauce, stir and let the mixture bubble until it’s thickened.