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"Those who forget the pasta are condemned to reheat it."--Unknown

Sweet-and-Sour Chicken Recipe

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This recipe for Sweet-and-Sour Chicken is from Yow Family Cookbook, 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:  
4 lbs. Boneless skinless chicken breast
1 c. all-purpose flour
½ c. cornstarch
1 c. cold water
2 tsp. salt
2 eggs
1 can (20 oz.) pineapple chunks in syrup, drained (reserve syrup)
1 c. packed brown sugar
1 c. vinegar
2 tsp. salt
4 tsp. soy sauce
4 carrots, cut diagonally into thin slices
2 clove garlic, minced
4 tbsp. cornstarch
4 tbsp. cold water
1 green pepper, cut into ¾-inch pieces
3 c. hot cooked rice
Directions:
Directions:
Trim excess fat from chicken; cut into ¾-inch pieces. Heat 1-inch oil in a large skillet to 360º. Beat flour, ½ c. cornstarch, ½ c. cold water, 1 tsp. salt and the egg with hand beater until smooth. Stir chicken into batter until well coated. Add chicken pieces, one at a time, to oil. Fry about 20 pieces at a time, turning 2 or 3 times until golden brown, about 5 minutes; drain and keep warm.

Add enough water to reserved pineapple syrup to measure 1 c. Heat syrup mixture, brown sugar, vinegar, 1 tsp. salt, the soy sauce, carrots and garlic to boiling in another large skillet; reduce heat. Cover and simmer until carrots are crisp-tender, about 6 minutes. Mix 2 tbsp. cornstarch and 2 tbsp. cold water; stir into sauce. Add chicken, pineapple, and green pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.
Personal Notes:
Personal Notes:
If desired, use 4 lbs. pork boneless top loin instead of boneless skinless chicken breast.

 

 

 

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