Ingredients: |
Ingredients: 1 egg, beaten
1 Tablespoon cornstarch
2 Tablespoons vegetable oil
1Tablespoon soy sauce
1 Tablespoon sherry
1/4 teaspoon white pepper ( I use black and I don’t measure)
1 1/2 lbs. boneless chicken breast, skinned and cut into 3/4 inch pieces, ( I usually use about 6 breasts)
3/4 cup all-purpose flour
3/4 cup water
2 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Vegetable oil
1 cup sugar
1 cup chicken broth
1 ( 8-oz) can pineapple chunks( untrained)
3/4 cup apple cider vinegar ( I sometimes add a little more if I added more chicken)
1/4 cup catsup
2 teaspoons soy sauce ( I add a little more)
1 large clove garlic, minced
1/4 teaspoon ground ginger
1/4 cup cornstarch
1/4 cup water
2 Roma tomatoes, cut into wedges
1 green, 1/2 yellow; 1/2 red bell pepper cut into 1” squares
1 carrot sliced thin on the diagonal
Hot cooked rice
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Directions: |
Directions:1. In a large bowl mix first 6 ingredients, mix well.
Stir in chicken, cover and refrigerate about 30 minutes.
2. Combine flour, 1/4 cup water, 2 Tablespoons cornstarch, baking soda, and salt. Mix well.
3. Drain chicken pieces and add to batter mixture, stirring to coat.
3. Heat 1“ oil in skillet ( I use Chinese wok skillet). When oil is hot add chicken pieces ( cook until golden brown) cover chicken to keep hot; lightly salt)
Sauce:
1. Combine sugar and chicken broth in a large saucepan. Drain pineapple, reserving juice. Set pineapple aside.
2. Add reserved juice to chicken broth mixture, stirring well. Stir in next 5 ingredients and bring to a boil.
3. Combine 1/4 cup cornstarch and 1/4 cup water, stirring well. Stir into chicken broth mixture. Cook over medium heat, stirring constantly, until thickened.
4. Stir in the tomatoes, carrots, bell pepper, and pineapple. Bring to a boil; then remove from heat. (If not thickened enough, mix a small amount of cornstarch into a small amount of sauce, and then add to rest of mixture).
5. I taste the sauce and if it needs more soy or sugar, I add it!
To serve: arrange chicken over cooked rice. Pour sauce over chicken and serve!
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This recipe for Debbie’s Sweet -And- Sour Chicken is from