- Cook Time
- Prep Time
- 4 ServingsServings
- 1 lb boneless, skinless, chicken breast
- baking soda to cover chicken, about 1/2 cup
- 2 teaspoons Passover soy sauce
- 1 teaspoon white wine
- 1/2 cup potato starch
- grapeseed or hazelnut oil as needed
- 3 garlic cloves, choped
- 1 orange pepper, cut into squares
- 1 yellow pepper, cut into squares
- 2 scallions, chopped
- 1 can pineapple chunks
Sweet and Sour Sauce
- 3 tablespoons ketchup
- 1 teaspoon Passover Worcestershire sauce
- 1 teaspoon potato starch
- 1 teaspoon sugar
- 3 tablespoons white wine vinegar
- juice from the can of pineapple chunks used above
Cut the chicken into small cubes. Cover with baking soda and let it sit for about 20 minutes, rinse then pour the soy sauce and white wine over the chicken and let it marinade for 15-20 minutes.
Meanwhile, mix all the ingredients for the sweet and sour sauce together and set aside.
After 20 minutes, drain the chicken from the marinade and coat each piece with potato starch. Heat a deep skillet or wok over high heat and add enough neutral flavored oil to fry the chicken. Once the oil is hot, deep fry the chicken pieces until they turn golden brown. Remove to a paper towel lined plate.
Next, toss in the chopped garlic and stir fry until fragrant, about 1 minutes, then add the bell peppers and pineapple. Stir fry until you smell the aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the chicken into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot or can be reheated covered in the oven.
For a complete Passover Chinese Seder Menu click here.