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Sweet-and-Sour Chicken Recipe

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

Contributor:  
Contributor:  
Amanda Yow

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. Boneless skinless chicken breast
1 c. all-purpose flour
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 -inch pieces
3 c. hot cooked rice

Directions:
Directions:
Trim excess fat from chicken; cut into -inch pieces. Heat 1-inch oil in a large skillet to 360. Beat flour, c. cornstarch, 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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