Sweet and Sour Squid Recipe

Season squid with salt and pepper. Set aside.

 

Place cornstarch in a bowl, egg in another, and breadcrumbs in a third bowl. Dredge squid in cornstarch, then egg, and finally in breadcrumbs.

 

 Heat enough oil in a deep panfor deep-frying. Fry squid until golden brown, about 5 minutes.
Drain excess oil on paper towels. Set aside.

 

Make the sweet and sour sauce: Combine all ingredients in a bowl and mix well. Set aside.

 

Heat vegetable oil in a wok. Add garlic and stir-fry until light brown. Add onions, bell peppers,
carrot, and pineapple chunks. Cook for 10 more minutes.

 

Add the sweet and sour sauce. Once sauce thickens, add the breaded squid rings; stir well. Serve hot with steamed white rice.