"Hunger is the best sauce in the world."--Cervantes

Sweet and Sour Chicken Recipe

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This recipe for Sweet and Sour Chicken, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Nelson
Added: Tuesday, March 31, 2009


2 qts. vegetable oil for frying

1/2 cup flour
1/4 cup cornstarch
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup water
1 cup boned, uncooked chicken breast,cut into 1 inch pieces

8 oz. can pineapple chunks
3/4 cup ketchup
1/4 cup vinegar
3 Tbsp. sugar
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 Tbsp. cornstarch
2 Tbsp. water

In large kettle or deep fryer, neat oil to 375. Meanwhile, in medium bowl, combine batter ingredients and mix until smooth. Dip chicken pieces into batter, one at a time, letting excess batter drip back into bowl. Fry, a few at a time for about 5 minutes or until done. Drain on paper towels.

Drain pineapple, reserving juice. Set pineapple aside. In medium bowl, combine pineapple juice, ketchup, vinegar, and sugar. Heat wok or skillet over high heat. Add ketchup mixture. Heat to boiling. Add onion and green pepper, return to boiling. In small bowl, combine cornstarch and water, stir into boiling mixture. Stir in pineapple chunks and fried chicken pieces. Stir well. Serve over cooked rice.

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