Tuesday, February 7, 2012

Sweet and Sour Chicken

I'm sorry it's so late!  Next weeks will be on time, posted by Sunday the 12th.

This recipe was a little more complicated than previous, but well worth the effort!


1 8oz can of Pineapple tidbits, drained
1/4 cup cornstarch
1 3/4 water, divided
3/4 granulated sugar
1/2 cup distilled white vinegar
2 whole chicken breasts (4 halves) cut into small cubes
2 1/4 cups flour
2 tablespoons vegetable oil

2 tablespoons cornstarch
1/2 tablespoon salt
1/4 teaspoon ground pepper
1 egg
1 1/2 cups water
2 green bell peppers cut into small chunks
enough vegetable oil to fill a pan about 1 inch for frying


1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, and drained pineapple juice.  You can also add food coloring at this point, as without it the sauce is a milky color glaze.  You can have fun and add different colors to dress up your food!  Heat to boiling.  Turn off heat.  In a seprate dish, combine 1/4 cup water and 1/4 cup cornstarch; slowly stir into saucepan.  Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, ground pepper, and egg.  Add 1 1/2 cups water gradually to make a thick batter.  Stir to blend thoroughly.  Add chicken pieces and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C).  Fry chicken pieces in hot oil 10 minutes or until golden.  Remove chicken and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple tidbits, and cooked chicken pieces on a platter.  Pour hot sweet and sour sauce over top.

I served with:
Steamed white rice

Jess' Grade: A+

This was a big hit around the household and with my guests, but it was very involved.  Prepare to spend some time in the kitchen, but it's worth the effort!  The sauce is top notch and I will be using it on other dishes as well.  My daughter now asks for this dish, she loved it that much!

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