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Sweet and Sour Chicken Recipe

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This recipe for Sweet and Sour Chicken is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Large Green Pepper
1 Medium Carrot
2 Cloves Garlic

12 oz. pineapple chunks with Juice
2 T. CornStarch
1/3 c. Honey
1/3 c. Red Wine Vinegar
1 T. Soy Sauce
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1 1/2 lb. Chicken Breast, Skinned, Boned
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1 Large Beaten Egg
1/4 c. Water
1/3 c. Corn Starch
1/4 c. All Purpose Flour
1/2 tsp. Salt

Peanut Oil for deep-fat frying and
2 T. Peanut oil for Wok
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2 c. Basmatti Rice
Directions:
Directions:
Cut green peppers in to 1/2 inch pieces and set aside.

Thinly slice (julienne) carrot and set aside

Minch garlic and set aside
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Drain pineapple chunks ( if using a whole pineapple then squeeze husks to get extra juice) Add enough water to pineapple juice to make one cup of juice .
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Stir pineapple juice into corn starch.

Stir in honey,red wine vinegar and soy sauce..set aside
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Cut the chicken breast into 1 inch pieces and set aside
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Prepare Rice according to package directions
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For batter combine, in a mixing bowl, the egg, water,cornstarch, flour, and salt....beat till smooth.
Should be a thick batter.
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Bring peanut oil (deep sauce pan) up to 365 degrees F

Dip chicken cubes in batter and coat

Place cubes in hot oil for 4-5 minutes till golden

Remove, drain and keep warm
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Pre Heat Wok over high heat

Add 2 T of Peanut Oil

Add garlic and stir for 30 seconds

Add green peppers and carrots and stir-fry for 4 minutes

Stir the pineapple juice mixture into Wok

Cook and stir till thickened and bubbly.

Cook and stir 1-2 minutes more and add chicken and reserved pineapple chunks

Heat through and serve with rice on the side
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes prep. and 15 cooking
Personal Notes:
Personal Notes:
This dish is different from most stir-frys because it features deep-fried chicken and plenty of zesty sauce. Does not look or taste anything like "take out". Great for trying to improve your chopstick technique.

Found receipt in 1983 Better Homes and Gardens "Cooking Chinese" It's now one of our favorites and great to prepare with a couple of close friends.

 

 

 

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