easy sweet and sour chicken

How To Make easy sweet and sour chicken

• 1

  Cut up the chicken into bite-sized chunks.
• 2

  Combine ginger, egg white, about 1/2 teaspoons each salt and cornstarch and about 1 teaspoon oil.
• 3

  Add the chicken chunks and stir until the chicken is well-coated.
• 4

  Wash green pepper and discard seeds and stem, cut into strips about 1 x 1/4 inches.
• 5

  Peel carrots if they are thick, cut in half lengthwise. Cut diagonally into pieces about 1 inch long.
• 6

  Cook the carrots in boiling water for 3-5 minutes, depending how crunchy you like your carrots.
• 7

  Drain pineapple chunks, saving about 1/2 cup of the juice.
• 8

  Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, about 1 tablespoon cornstarch and about 1 teaspoon salt.
• 9

  Stir well and set aside.
• 10

  Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan.
• 11

  Peanut oil is best since it has a high smoking point. Stir-fry the chicken by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously until golden brown.
• 12

  Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up.
• 13

  Heat about 1 tablespoon oil in an empty wok.
• 14

  Stir fry the parboiled carrots and the green pepper for 30 seconds.
• 15

  Add the chicken and the pineapple chunks to the vegetables in the wok. Stir 1 minute or until well mixed and reheated.
• 16

  Add sweet and sour sauce to wok.
• 17

  Stir until thickened. Serve with rice.
• 18

  I serve this recipe to company all the time and am amazed at how many people don\'t realize that you can cook Chinese food at home. It is always a big hit. The recipe works equally well with lean pork, tofu cubes, or soy beans instead of the chicken.
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