Saturday, August 14, 2010

Sweet & Sour Chicken

This recipe is AMAZING.  It tastes just like a restaurant.  The sauce usually comes out creamy in color (rather than transparent) but other than that the flavor is great!


1 (8 ounce) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces

Sauce: mix water & cornstarch together- set aside, mix rest and cook to a boil, then remove from heat and add water mixture. Stir occasionally until thick.

1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color
Juice from pineapple


8 skinless, boneless chicken breast halves - cut into 1 inch cubes

Batter for Chicken:

2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
Mix together, batter will resemble pancake mix. Then place chopped up chicken into batter

1 quart vegetable oil for frying
Place chicken directly from the bowl into the oil. When cooking the chicken it may be cooked and not turned a golden color- that is normal!


Put green peppers and pineapple chunks into the sauce.  Dish up with rice, chicken & sauce on top.

Perfect to serve with cream cheese wantons


*VARIATIONS- always mix water and cornstarch together first. If the sauce doesn’t thicken I add another 2T cornstarch and 2T water and cook until it boils and it thickens up. I season the cut raw chicken with garlic powder to add flavor.

*UPDATE- my hubby wasn't a fan of the batter for the chicken and I have found a new favorite that's much more simple- just season the chicken the coat it in corn starch before frying.

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