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Fried Sweet and Sour Chicken Recipe

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This recipe for Fried Sweet and Sour Chicken, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda Stender


2 1/4 cups self-rising flour or add 1/2 tsp. salt and 1 1/2 tsp. baking powder to regular flour
2 Tbsp. vegetable oil
2 Tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying
1/4 cup brown sugar
1/2 cup white sugar
1/4 cup pineapple juice
1/4 cup Ketchup
1/3 cup white vinegar
1/4 cup Soy sauce
2 Tbsp. cornstarch or flour
4 boneless skinless chicken breasts cut into 1 inch cubes marinated in 3 tbs. soy sauce and seasoned with salt, pepper, onion powder, and garlic powder
1 (8 ounce) can pineapple chunks, reserve juice for sauce.
1 green bell pepper
1/2 onion chopped
1 red bell pepper

Combine flour, 2 tablespoons oil, 2 Tbsp. cornstarch, salt, white pepper and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil to 360 then drop chicken in about 3 at a time and cook until golden.
SAUCE: In a small saucepan combine sugar and ketchup, let it liquify a little then add all your liquid ingredients, use a whisk to stir. Let the sauce come to a boil and then turn it down to a simmer. Mix 2 Tbsp. cornstarch with 1/4 cup water in a glass until smooth. Add to the sauce. Let come to a boil and thicken.
Saute onions and peppers in a little oil then layer it with the fried chicken and sauce.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I keep chicken and sauce separate so leftover chicken can be reheated on a cookie sheet to make it crispy, again




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