sweet-and-sour chicken

Name: Sweet-and-Sour Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: ## SAUCE; - 1 can (16oz) whole tomatoes; - 1/2 cup plum jelly; - 1/4 cup cider vinegar; - 1 tablespoon sugar; - 1 tablespoon cornstarch; - 1 tablespoon soy sauce; - 1 teaspoon instant chicken bouillon granules; - 1 large green pepper (cored, seeded), chopped into 1" pieces; - 3 carrots, peeled and finely chopped; - 4 green onions, chopped; - 1 (8oz) can pineapple tidbits, drained; ## BATTER; - 1/2 cup water; - 1/2 cup all-purpose flour; - 1 teaspoon salt; - 1/8 teaspoon garlic powder; - 1/8 teaspoon pepper; - 1 whole boneless chicken breast, skinned cut into 1" pieces; ## OTHER; - oil, for frying; - rice, cooked

(1 RATING)

1.21K Pinches 1 Photo

Brandi Kirkpatrick

Burley, ID

Updated on Mar 19, 2012

This is one of my first recipes and I actually love it! I added a few things from the original recipe to make it better. The sauce has more of a tart bite to it than traditional sweet-and-sour sauce.

Rate

prep time 15 Min

cook time 15 Min

method Pan Fry

yield 4-6 serving(s)

Ingredients

SAUCE
- 1 can (16oz) whole tomatoes
- 1/2 cup plum jelly
- 1/4 cup cider vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon instant chicken bouillon granules
- 1 large green pepper (cored, seeded), chopped into 1" pieces
- 3 carrots, peeled and finely chopped
- 4 green onions, chopped
- 1 (8oz) can pineapple tidbits, drained
BATTER
- 1/2 cup water
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 whole boneless chicken breast, skinned cut into 1" pieces
OTHER
- oil, for frying
- rice, cooked

How To Make sweet-and-sour chicken

Step 1

Drain tomatoes, reserving 1/4 cup juice. Cut up tomatoes and set aside.

Step 2

Blend juice, plum jelly, vinegar, sugar, 1 Tablespoon cornstarch, soy sauce, and bouillon granules in small mixing bowl. Set aside.
Step 3

For batter, blend all ingredients in small mixing bowl. Add chicken. Stir to coat. Heat 2-3 inches oil in large skillet. Cook several pieces of chicken at a time for 3-4 minutes or until lightly golden brown. Drain on a paper towels. Repeat with remaining chicken.
Step 4

Reserve 2 Tablespoons of oil, discard the rest. In same skillet, add green pepper, carrots, and green onions. Stir-fry over medium-high heat about 3 minutes or until tender. Stir in tomato juice mixture. Heat to boiling, stirring constantly. Continue to boil 1 minute, stirring constantly, still. Add pineapple, chicken, and tomatoes. Heat through for 1-2 minutes. Serve over hot rice.
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