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Sweet n' Sour Chicken Recipe

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This recipe for Sweet n' Sour Chicken, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Courtney Wilson
Added: Thursday, November 10, 2005


1( 8oz.) can crushed pineapple
1 1/2 c. sugar
1 (14.5oz) can diced tomatoes (undrained)
1/2 c. white vinegar
1/2 finely chopped onion
1/2 finely chopped green bell pepper
1 tblsp. soy sauce
1/4 tsp. ground ginger
1 tblsp.cornstarch
2 c. flour
2 c. cornstarch
4 tsp. baking powder
4 tsp. baking soda
1 tblsp. sugar
1 tsp. dry chili flakes
1 tsp. dry mustard
2 tblsp. soy sauce
1-2 tblsp. salt
1 tsp. chinese mustard (optional)
2 2/3 c. cold water
Vegetable oil
3 lbs. skinnd and boned chicken breasts, cut into 1 inch pieces
White rice
Tony's for seasoning chicken

Season chicken with Tony's and let sit while doing rest.
Drain pineapple, reserving juice.
Combine drained pineapple, 1 1/2 c. sugar and next 6 ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat, simmer, stirring occasionally for 20 minutes.
Stir together 1 tblsp. cornstarch and reserved pineapple juice in a small bowl until smooth; add to tomato mixture in saucepan, and bring to a boil. Boil, stirring constantly, 2 minutes or until slightly thickened; remove sauce from heat.
Stir together flour and next 10 ingredients in a large bowl until smooth.
Add oil to a large frying pan or dutch oven to a depth of 1 1/2 inches; heat oil to 375 degrees. Dip chicken pieces in flour mixture, and drop into hot oil a few at a time. Fry 5 minutes or until golden brown and juices run clear. Serve immediately with sauce over hot rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
25 minues




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