Pineapple Chicken Nuggets

Something about the combination of sweet and sour has great culinary delight.  Last night's dinner might not have been to healthy, but it was delicious. I came up with this recipe by combining a few ideas from recipes I've done in the past.  The crispy tempera covered chicken nuggets in the tangy pineapple sauce was a perfect match.

Pineapple Chicken Nuggets

Tempera Covered Chicken

• 4 boneless chicken breasts - 1" cubes
• 1 cup flour
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons oil
• 2 eggs
• 1/2 cup water

Mix all tempera ingredients in a bowl till its a thick paste.  Add chicken cubes and coat completely.  Deep fry in 1" of oil until golden and crispy.  Place on paper towel to absorb the extra oil.

Pineapple Sauce

• 1 cup pineapple juice
• 1/2 cup sugar
• 1/2 cup vinegar
• 1 Tablespoon cornstarch
• dash salt
• Pineapple chunks from one can
• scallion

Place 3/4 cup of the pineapple juice, sugar and vinegar in a small pot and bring to simmer.  In small bowl, combine remaining juice with cornstarch and salt till cornstarch dissolves. Add to hot liquid continue cooking, stirring constantly till sauce thickens.  Sprinkle with fresh scallion.

In a large pot place pineapple chunks and place over medium heat till completely heated.  Add chicken nuggets and sauce.  Stir to completely coat and heat thoroughly.
Serve over a plate of rice.

 

Bon appetit,

Chanie