Ingredients: |
Ingredients: ½ t. salt
4 T. sugar
1 clove garlic
2 T. light soy sauce
½ t. salt
1 T. cornstarch
1 t. sesame oil
4 T. white vinegar
3 T. water
1 T. cornstarch dissolved in 1 T. water
3 T. light soy sauce
1 T. sesame oil
1 egg yolk, beaten
2 T. dry sherry
½ C. water
3 T. ketchup
1 C. pineapple,
1 bell pepper, cubed
1 medium onion, cubed
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Directions: |
Directions: 1 pound of chicken, cubed
¼ C. cornstarch mixed with ¼ C. flour 4 C. olive oil
Mix all the marinade ingredients together; layer a glass baking dish with the meat and cover with the marinade. Let stand for 30 minutes or longer. Make the sauce during this time.
Sauce prep: Peel and crush the garlic and brown in the 3 T, of olive oil. Discard the garlic after it browns. Add all the other ingredients, except the pineapple, onion and the bell pepper and the cornstarch and ½ C water, to the sauce pan used to brown the garlic. Bring the combination to a slow boil. Dissolve the cornstarch in the water and stir into the mixture, slowly and carefully, until it begins to thicken to your taste. Turn off the heat and add the pineapple. Let stand until the meat is cooked.
Cooking the meat: After the marinating is done, drain the chicken on a paper towel. Add the cornstarch and flour together in a plastic bag and add the chicken. Invert the bag until the chicken is coated. Brown the chicken in the olive oil and remove to another paper towel. In clean olive oil, stir fry the onion and bell pepper until just cooked. Drain off the olive oil and add them to the mixture in the saucepan. Brown the chicken cubes once again in a fresh olive oil. |
This recipe for Real Sweet and Sour Chicken is from