Chinese Take-out Sweet And Sour Lamb

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lamb butt, cut into 1-inch cubes
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1 1/4 teaspoons soy sauce
• 1 egg , slightly beaten with a fork
• 2 green onions, chopped
• 1 quart vegetable oil (for frying)
• 1/2 cup cornstarch
• 1 tablespoon vegetable oil
• 1 large green bell pepper, seeded and cut into strips
• 1 medium onion, cut into wedges
• 1/4 teaspoon crushed red pepper flakes (or adjust to suit heat level)
• 1/4 teaspoon sugar
• salt (to taste)
• 1/2 teaspoon sesame seeds (or use as much as desired) (optional)
• 1 cup water
• 1/8-1/4 teaspoon salt
• 3/4 cup sugar
• 1/3 cup apple cider vinegar
• 1/4 cup ketchup
• 1/2 teaspoon soy sauce
• 1 (8 ounce) can pineapple chunks (do not drain the juice)
• 2 tablespoons cornstarch
• 1/4 cup cold water

Recipe

• 1 place the cubes lamb in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg and toss once again.
• 2 mix in chopped green onion; cover and refrigerate for 1 or more hours.
• 3 heat 1 quart of oil to 365 degrees f in a large heavy pot or in an electric deep-fryer.
• 4 remove the lamb from the fridge and toss with 1/2 cup cornstarch.
• 5 fry the lamb in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
• 6 heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
• 7 for the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
• 8 stir in the cooked lamb along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
• 9 in a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
• 10 sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.