19 March, 2022
Sweet and Sour Chicken
Sweet and Sour Chicken
Ingredients
- 1 ea. 8 oz. can pineapple chunks, drained (juice reserved)
- 8 ea. Skinless boneless chicken breast halves cut into 1” cubes
- 2 ea. green bell peppers cut into 1” pieces
- Vegetable oil for frying
- ¼ cup cornstarch
- ¾ cup granulated sugar
- 1¾ cups water, divided
- ½ cup distilled white vinegar
- 2 drops orange food color
- 2¼ cups self rising flour
- 2 ea. Tbsp. vegetable oil
- 2 ea. Tbsp. cornstarch
- ½ tsp. Salt
- ¼ tsp ground white pepper
- 1 ea. Egg
- 1½ cups of water
Instructions
- Par boil or partially cook green peppers in a steamer bag then set aside.
- In a saucepan, combine 1½ cups of water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat.
- Combine ¼ cup cornstarch and ¼ cup of water then slowly stir into the saucepan. Continue stirring until mixture thickens.
- Combine flour, 2 tablespoons of oil, 2 tablespoons of cornstarch, salt, white pepper, and egg. Add 1½ cups of water gradually to make a thick batter. Stir to blend thoroughly.
- Add chicken pieces, and stir until chicken is well coated.
- Heat oil in a skillet or wok to 360 degrees F. Fry chicken pieces in hot oil for 10 minutes or until golden brown. Remove chicken, and drain on paper towels.
- Layer green peppers, pineapple chunks, and cooked chicken on a platter. Pour hot sweet and sour sauce over top of chicken, pineapple, and peppers. Can be served over white rice.