Sweet & Sour Pork/Chicken

Amy Herald

By
@Meave

This makes a really nice sweet & sour chicken. You can skip the sauce if you prefer to use a jarred sauce from the grocery store, also you can use chicken or shrimp if you prefer. Enjoy!


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Comments:

Serves:

6-8

Prep:

25 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

FOR THE SAUCE

1 can(s)
(20 oz.) chunked pineapple, undrained
1/4 c
rice vinegar
3 Tbsp
soy sauce
3 Tbsp
dry sherry
1/4 c
sugar
2 Tbsp
corn starch

FOR THE BATTER

1/2 c
flour
1/2 c
corn starch
1 tsp
baking soda
1 tsp
sugar
1 1/2 c
water + 2 1/2 tbsp

FOR THE CHICKEN & VEGETABLES

1 lb
chicken breast, cut into bite size pieces
peanut oil for frying
1
green pepper cut into chunks
1
carrot, scraped and diagonally sliced
1
onion, chunked
hot cooked rice

Directions Step-By-Step

1
Drain pineapple, reserving juice; set pineapple chunks aside. Combine juice, vinegar, soy sauce, sherry, sugar, 2 Tbsp cornstarch and salt, stirring until cornstarch dissolves; set aside.
2
Combine water, flour, 1/2 cup corn starch, baking soda, and 1 tsp. sugar in a small mixing bowl; stir until smooth. Add chicken pieces to batter, stirring until well coated. Heat oil in a wok to 375 degrees; cook half the chicken in oil until lightly browned. Drain on paper towels; Set aside. Repeat with remaining chicken, set aside.
3
Drain oil from wok, reserving 2 Tbsp. in wok. Heat wok to 350 degrees. Add green pepper, onions and pineapple chunks. Stir-fry 1 to 2 minutes or until crisp-tender. Remove from wok; set aside.
4
Stir cornstarch mixture and add to wok. Cook stirring constantly until smooth and thickened. Add reserved chicken, vegetables and pineapple; stir gently and cook until thoroughly heated. Serve over rice. Yield 4 servings

About this Recipe

Course/Dish: Chicken, Pork, Seafood
Main Ingredient: Pork
Regional Style: Chinese
Hashtags: #pineapple, #sweet sour