sweet & sour pork/chicken

Name: Sweet & Sour Pork/Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 6
Cuisine: Chinese
Ingredients: ## FOR THE SAUCE; 1 can(s) (20 oz.) chunked pineapple, undrained; 1/4 cup(s) rice vinegar; 3 tablespoon(s) soy sauce; 3 tablespoon(s) dry sherry; 1/3 cup(s) sugar; 2 tablespoon(s) corn starch; or your favorite jarred sweet & sour sauce; ## FOR THE BATTER; 1 cup(s) flour; 1/2 cup(s) corn starch; 1 teaspoon(s) baking soda; 1 teaspoon(s) sugar; 1 1/2 cup(s) water + 2 1/2 tbsp; ## FOR THE CHICKEN & VEGETABLES; 1 pound(s) chicken breast, cut into bite size pieces; - peanut oil for frying; 1 - green pepper cut into chunks; 1 - carrot, scraped and diagonally sliced; 1 - onion, chunked; - hot cooked rice

(1 RATING)

57 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Sep 26, 2014

This makes a really nice sweet & sour chicken. You can skip the sauce if you prefer to use a jarred sauce from the grocery store, also you can use chicken or shrimp if you prefer. Enjoy!

Rate

prep time 25 Min

cook time 25 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

FOR THE SAUCE
1 can (20 oz.) chunked pineapple, undrained
1/4 cup rice vinegar
3 tablespoons soy sauce
3 tablespoons dry sherry
1/3 cup sugar
2 tablespoons corn starch
or your favorite jarred sweet & sour sauce
FOR THE BATTER
1 cup flour
1/2 cup corn starch
1 teaspoon baking soda
1 teaspoon sugar
1 1/2 cups water + 2 1/2 tbsp
FOR THE CHICKEN & VEGETABLES
1 pound chicken breast, cut into bite size pieces
- peanut oil for frying
1 - green pepper cut into chunks
1 - carrot, scraped and diagonally sliced
1 - onion, chunked
- hot cooked rice

How To Make sweet & sour pork/chicken

Step 1

Drain pineapple, reserving juice; set pineapple chunks aside. Combine juice, vinegar, soy sauce, sherry, sugar, 2 Tbsp cornstarch and salt, stirring until cornstarch dissolves; set aside.

Step 2

Combine water, flour, 1/2 cup corn starch, baking soda, and 1 tsp. sugar in a small mixing bowl; stir until smooth. Add chicken pieces to batter, stirring until well coated. Heat oil in a wok to 375 degrees; cook half the chicken in oil until lightly browned. Drain on paper towels; Set aside. Repeat with remaining chicken, set aside.
Step 3

Drain oil from wok, reserving 2 Tbsp. in wok. Heat wok to 350 degrees. Add green pepper, onions and pineapple chunks. Stir-fry 1 to 2 minutes or until crisp-tender. Remove from wok; set aside.
Step 4

Stir cornstarch mixture and add to wok. Cook stirring constantly until smooth and thickened. Add reserved chicken, vegetables and pineapple; stir gently and cook until thoroughly heated. Serve over rice. Yield 4 servings
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