Sweet and Sour Chicken

Terressa Kennedy

By
@rvrctygrrl

This is a family recipe. My mother worked for a Polynesian woman years ago and she passed this one on to us. It's not a traditional Chinese Sweet and Sour dish but it tastes great.


Featured Pinch Tips Video

Comments:

Serves:

2-4

Prep:

30 Min

Cook:

15 Min

Ingredients

2
boneless, skinless chicken breasts
2 medium
green peppers, diced in cubes
1 large
carrot, sliced thin
1 large
onion, chopped in chunks
sweet and sour sauce, (below)
stir fry batter, (below)

Directions Step-By-Step

1
Begin with the Stir Fry Batter. You need: 4 egg whites, 4 TBSP cornstarch and 2 TBSP all purpose flour. Beat the egg whites until thick. Fold in the corn starch and flour to form a light batter. Set aside.
2
Next step is the Sweet and Sour Sauce. You need: 1 TBSP corn starch and 1 TBSP water. Mix well and set aside.
You will also need : 2 TBSP soy sauce, 3TBSP sugar, or any sweetener of your choice, 2 TBSP vinegar, 1 TBSP ketchup.
In medium saucepan, add these ingredients and cook over medium heat until sugar is dissolved and mixture is smooth looking in the pot.
Stir the corn starch mixture to blend from sitting and pour in a steady stream into the mixture in saucepan, stirring as you do so to prevent lumping.
Continue stirring until the mixture is smooth and clear. Sauce will thicken to a slight bubble. At this point, remove from stove and set aside.
If you want a dipping sauce instead of the intended sauce here, continue stirring until the sauce is as thick as you want it. Do not allow sauce to stick to bottom of pan. If you want to use pineapple in it, use a small can of chunks with juice at the beginning.
3
For the Dish itself:
Remove fat from chicken breasts, slice and chunk chicken into 1 inch pieces. add to stir fry batter and set aside.
4
Chop green pepper and onion into chunks about one inch in size and set aside. Slice carrot about 1/4 inch thickness at a slanted angle, set aside.
5
Add about 3 cups of vegetable oil to wok or large skillet for stir frying. While the oil is heating, stir chicken pieces in batter to make sure they are thoroughly coated.
When oil is hot add chicken pieces gradually to the oil. Do Not let them touch or they will stick together when they cook. This is not a heavy coating, so don't expect a dark golden brown on the chicken pieces when they are done. They will fry up fast and actually turn over on their own when lightly touched while cooking. When the oil stops "popping", the chicken is done. Remove and drain on paper towels and set aside.
6
Drain excess oil into a grease can except for about 2 TBSP. and return to heat. Add vegetables to skillet or wok and stir until just tender stage. add sweet and Sour Sauce and coat thoroughly, then add chicken pieces and coat them as well. Enjoy with Fried rice and egg Rolls.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy