Sweet and Sour Chicken

Faith Walsh

By
@fgw312

I love sweet and sour chicken but rarely find it exactly how I like it when I order it from restaurants so I came up with my own recipe. This isn't an authentic chinese recipe if that is what you're looking for but my kids and I love this. I always serve it over steamed white rice.


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Rating:

Serves:

4

Prep:

40 Min

Cook:

1 Hr 30 Min

Method:

Deep Fry

Ingredients

15 oz
can of pineapple chunks, drained with juice reserved
12
maraschino cherries
pineapple juice, enough to equal 1 1/2 cups including the juice from the can of pineapple
1/2 c
rice vinegar
3/4 c
white sugar
1/4 c
maraschino cherry juice
1/4 c
water
1/4 c
corn starch
4
boneless, skinless, chicken breasts cut into bite-sized cubes
2 1/2 c
self rising flour
2 Tbsp
corn starch
1/2 tsp
salt
1/2 tsp
ground white pepper
2 Tbsp
sesame oil
1
egg
1 1/2 c
water
1 qt
oil for frying
1
green bell pepper, cut into bite sized pieces

Directions Step-By-Step

1
In a saucepan, combine 1 1/2 cups pineapple juice,maraschino cherry juice, vinegar, and sugar. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water, stir until mixed well and smooth; slowly stir into saucepan. Continue stirring until mixture thickens. Remove from burner and cover.
2
Combine flour, oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir until just mixed and add chicken and stir until well coated.
3
Heat oil in a deep skillet to 360 degrees F (180 degrees C). Fry chicken pieces in a few batches in hot oil 10 minutes, or until golden brown. Drain on paper towels.
4
Add pineapple chunks, cherries and green pepper to each plate as you're serving the chicken, spoon warm sweet and sour sauce over it.

About this Recipe

Course/Dish: Chicken, Other Sauces
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: For Kids