Crispy Sweet and Sour Chicken

Name: Crispy Sweet and Sour Chicken
Total time: 80
Yield: 8
Ingredients: 3 large egg yolks; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 1 teaspoon salt; ground black pepper to taste; 3 pounds skinless, boneless chicken breast, cut into bite-sized pieces; 3 large egg whites; 1 cup water; 1 cup cornstarch; 1 cup all-purpose flour; 1 cup hot water; ¼ cup white sugar; 3 tablespoons sweet rice wine; 2 tablespoons vinegar; 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 teaspoon chicken bouillon granules; ¼ teaspoon salt; 1 tablespoon vegetable oil, or as needed; 1 medium bell pepper, chopped; 2 cloves garlic, minced; 1 (8 ounce) can pineapple chunks, drained; 2 tablespoons sesame oil; 1 teaspoon sesame seeds

Recipe by Uluru from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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3 large egg yolks
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1 tablespoon soy sauce
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1 tablespoon cornstarch
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1 teaspoon salt
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ground black pepper to taste
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3 pounds skinless, boneless chicken breast, cut into bite-sized pieces
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3 large egg whites
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1 cup water
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1 cup cornstarch
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1 cup all-purpose flour
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1 cup hot water
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¼ cup white sugar

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3 tablespoons sweet rice wine
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2 tablespoons vinegar
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1 tablespoon cornstarch
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1 tablespoon soy sauce
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1 teaspoon chicken bouillon granules
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¼ teaspoon salt
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1 tablespoon vegetable oil, or as needed
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1 medium bell pepper, chopped
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2 cloves garlic, minced
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1 (8 ounce) can pineapple chunks, drained
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2 tablespoons sesame oil
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1 teaspoon sesame seeds

Instructions

Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
Remove chicken from the refrigerator. Dip each piece in coating.
Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.