Sweet & Sour Chicken
By
Brandi Kirkpatrick
@IdGirl25
1
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.
Rating:
★★★★★ 1 vote5
Serves:
4
Prep:
20 Min
Cook:
20 Min
Method:
Pan Fry
Ingredients
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SAUCE
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·1 can (15 oz) whole tomatoes (reserve juice)
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·½ cup plum jelly
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·¼ 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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BATTER
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·½ cup water
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·1/3 cup all-purpose flour
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·1/3 cup cornstarch
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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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OTHER
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·boneless, skinless chicken breast(s), cut into bite size pieces
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·oil for frying
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·1 large green pepper, cored, seeded and cut into bite size pieces
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·4-5 green onions, cut into bite size pieces
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·1 can (8 oz) pineapple tidbits (reserve juice)
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·2-3 thinly sliced peeled carrots
How to Make Sweet & Sour Chicken
- Heat oil at medium-high heat, deep enough to fry, in a skillet on the stove.
- 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.
- 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.
- 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.
- 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.
