Sweet and Sour Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds boneless, skinless chicken breast (or pork loin), cut into 1” cubes
1 c. flour
½ c. cornstarch
1 c. water
2 eggs
1 tsp. salt
Oil for frying (vegetable, canola, or peanut)
½ c. cider vinegar (white vinegar is fine too)
½ c. packed brown sugar
2 carrots, peeled, sliced length-wise, and then sliced thinly on the diagonal
3 cloves garlic, minced
2 tsp. soy sauce
¼ tsp. crushed red pepper flakes
1 sweet bell pepper, sliced into strips
1-20oz. can of pineapple chunks in syrup
Reserved juice from pineapple, plus enough water to make 1 c. juice
2 T. cornstarch, plus 2 T. water
Hot cooked rice
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Directions: |
Directions:Heat 1 inch of oil to around 360º in a Dutch oven or deep skillet. Whisk together flour, corn starch, water, egg, and salt until smooth. Dip each piece of chicken into the batter and coat evenly. Fry the meat in batches (usually 3 or 4), dropping the pieces into oil, one at a time (or they will stick and fry in a clump), without over-crowding the pan (or they won’t get crispy) and fry until they are crisp and golden (about 5 minutes). Drain on a rack with newspaper underneath, or on paper towels.
In the meantime, in a saucepan, combine the vinegar, brown sugar, juice, carrots, garlic, pepper flakes, and soy sauce. Bring to a simmer for 8 minutes.
When all of the meat is fried, add the bell pepper, and pineapple chunks to the sauce. Simmer for about 2 minutes. Turn up the heat, and add the cornstarch/water mixture, and stir constantly for about 1 minute while the sauce thickens.
Remove from heat and stir in the fried chicken and coat with sauce, or serve separately over hot rice. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: *** My family does not like pineapple chunks like me, so I only put about 1/3 can of chunks in at the end. I chop the rest of the pineapple really fine, and add in with the vinegar, and sugar at the beginning and the fruit basically dissolves and becomes part of the sauce. You can also just buy a can of pineapple tidbits, and put those in right at the beginning of the sauce making. Nobody complains about the pineapple chunks that way.
*** If the meat is not well-coated, the oil will make its way inside of the batter and dry out the meat. So make sure the batter is thick enough to thinly coat each piece of meat all around. I suggest that you try a couple of pieces initially until you get the hang of it.
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