Sweet-and-Sour Chicken
By
Brandi Kirkpatrick
@IdGirl25
1
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.
Ingredients
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SAUCE
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·1 can (16oz) whole tomatoes
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·1/2 cup plum jelly
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·1/4 cup cider vinegar
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·1 tablespoon sugar
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·1 tablespoon cornstarch
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·1 tablespoon soy sauce
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·1 teaspoon instant chicken bouillon granules
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·1 large green pepper (cored, seeded), chopped into 1" pieces
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·3 carrots, peeled and finely chopped
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·4 green onions, chopped
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·1 (8oz) can pineapple tidbits, drained
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BATTER
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·1/2 cup water
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·1/2 cup all-purpose flour
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·1 teaspoon salt
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·1/8 teaspoon garlic powder
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·1/8 teaspoon pepper
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·1 whole boneless chicken breast, skinned cut into 1" pieces
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OTHER
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·oil, for frying
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·rice, cooked
How to Make Sweet-and-Sour Chicken
- Drain tomatoes, reserving 1/4 cup juice. Cut up tomatoes and set aside.
- Blend juice, plum jelly, vinegar, sugar, 1 Tablespoon cornstarch, soy sauce, and bouillon granules in small mixing bowl. Set aside.
- 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.
- 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.
About Sweet-and-Sour Chicken
Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Collection: Chicken Breast Recipes
