This sweet and sour pineapple schnitzel tastes like a cross between classic Chinese sesame chicken and sweet & sour chicken. Frying the schnitzel in tempura batter not only saves you from making batches of nuggets, but you'll save on calories as well!
- Cook Time
- Prep Time
- 6 ServingsServings
- 1 package (1 1/2-2 lbs) chicken breasts, trimmed thin
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 can pineapple chunks drained, juice reserved
- 1 tablespoon canola oil plus more, for frying
- 1 cup Gold's sweet & sour duck sauce
- 1/2 cup ketchup
- 1 tablespoon brown sugar
- 1/3 cup reserved pineapple juice
- 1 tablespoon sesame seeds for garnish
- 1 cup cold seltzer
- 1 egg
- 1/2 cup flour
- 1/2 cup corn starch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- bowl of ice water
Saute the onion and pepper in canola oil until tender. Add pineapple chunks. Set aside.
Add the ingredients for the tempura batter in a bowl set over a second bowl of ice water. Whisk lightly to combine. Dredge the chicken breasts in the tempura batter and fry on both sides until golden and crispy. Drain on paper towels.
Add the duck sauce, ketchup, brown sugar and pineapple juice to a pot and bring to a boil. Simmer for a few minutes, until slightly thickened. Add the sauteed onion, pepper and pineapple to the sauce.
Place tempura fried schnitzel on serving dishes and spoon sauce over it. Garnish with sesame seeds.
Serve with rice.