Sweet & Sour Chicken

Brandi Kirkpatrick

By
@IdGirl25

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.


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Serves:

4

Prep:

20 Min

Cook:

20 Min

Method:

Pan Fry

Ingredients

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
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
oil for frying
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

Directions Step-By-Step

1
Heat oil at medium-high heat, deep enough to fry, in a skillet on the stove.
2
Drain 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.
3
In 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.
4
For 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.
5
Stir 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian