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 vote
Serves:
4
Prep:
20 Min
Cook:
20 Min
Method:
Pan Fry
Ingredients
- 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
- 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
- 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
SAUCE
BATTER
OTHER
How to Make Sweet & Sour Chicken
- 1Heat oil at medium-high heat, deep enough to fry, in a skillet on the stove.
- 2Drain 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.
- 3In 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.
- 4For 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.
- 5Stir 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.
