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Recipes
Sweet and Sour Chicken
 
Sweet and Sour Chicken
portion Servings : 8
portion Preparation : 30"
portion Cooking : 20"
portion Difficulty : Easy
 
portion Recipe sent by :
Kikiri Quirch

 

Ingredients:

1 (8 oz) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves, cut into 1 inch cubes
2 1/4 cups self-rising flour
2 Tsp vegetable oil
2 Tsp cornstarch
1/2 tsp salt
1/4 tsp ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Preparation :

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring.
Heat to boiling. Turn off heat.
Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan.
Continue stirring until mixture thickens.
Combine flour, 2 Tsp oil, 2 Tsp cornstarch, salt, white 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.
Heat oil in skillet or wok to 360 degrees F (180 degrees C).
Fry chicken pieces in hot oil for 10 minutes, or until golden.
Remove chicken, and drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter.
Pour hot sweet and sour sauce over top.


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