sweet & sour chicken

Name: Sweet & Sour Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Asian
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

(1 RATING)

107 Pinches 1 Photo

Brandi Kirkpatrick

Burley, ID

Updated on Mar 14, 2012

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.

Rate

Not my picture, but a very close replica of what dish looks like when completed.

prep time 20 Min

cook time 20 Min

method Pan Fry

yield 4 serving(s)

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

How To Make sweet & sour chicken

Step 1

Heat oil at medium-high heat, deep enough to fry, in a skillet on the stove.

Step 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.
Step 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.
Step 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.
Step 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.
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