sweet & sour chicken
(1 rating)
This is one of my first cooking recipes as well. I loved Chinese food and wanted something yummy at home. This fit the bill. I have taught it in some of my more advanced cooking classes as well.
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Pan Fry
Ingredients For sweet & sour chicken
- SAUCE
-
1 can (15 oz) whole tomatoes (reserve juice)
-
½ cup plum jelly
-
¼ cup cider vinegar
-
1 tablespoon sugar
-
1 tablespoon cornstarch
-
1 tablespoon soy sauce
-
1 teaspoon instant chicken bouillon granules
- BATTER
-
½ cup water
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1/3 cup all-purpose flour
-
1/3 cup cornstarch
-
1 teaspoon salt
-
1/8 teaspoon garlic powder
-
1/8 teaspoon pepper
- OTHER
-
boneless, skinless chicken breast(s), cut into bite size pieces
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oil for frying
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1 large green pepper, cored, seeded and cut into bite size pieces
-
4-5 green onions, cut into bite size pieces
-
1 can (8 oz) pineapple tidbits (reserve juice)
-
2-3 thinly sliced peeled carrots
How To Make sweet & sour chicken
-
1Heat oil at medium-high heat, deep enough to fry, in a skillet on the stove.
-
2Drain tomatoes, setting aside ¼ cup juice. Cut up tomatoes. Blend reserved tomato juice, 1/4 cup pineapple juice, plum jelly, vinegar, sugar, 1 Tablespoon of cornstarch, soy sauce and bouillon in a small bowl. Set aside.
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3In a saucepan, add a small amount of oil. Heat on medium high heat. Add green pepper, carrots and onions. Stir-fry until tender. Set aside.
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4For batter: blend all batter ingredients in a small bowl. Add chicken, coating. Take several pieces of coated chicken and with a slotted spoon place (carefully) in hot oil. Cook for 3-4 minutes until golden brown. Drain on paper towels. Repeat with remaining chicken.
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5Stir tomato juice mixture into vegetable pan. Heat to boiling, stirring constantly. Continue to boil for one minute (still stirring). Add pineapple, chicken, tomatoes. Cook 1-2 minutes longer. Serve over rice.
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