Sweet and Sour Chicken | Norine's Nest
"A light crispy perfect tempura battered chicken topped with the perfect sweet and sour sauce. This is the BEST homemade sweet and sour chicken ever!..."
INGREDIENTS
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1 (8 ounce) can pineapple chunks, drained (juice reserved)
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1 green bell pepper, cut into 1 inch pieces
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1 medium onion diced into 1 inch pieces
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1/4 cup cornstarch
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1 1/4 cups icy cold water
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3/4 cup white sugar
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1/2 cup distilled white vinegar
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2 drops orange food coloring
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6-8 skinless, boneless chicken breast halves-cut into 1 inch cubes
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2 1/4 cups self-rising flour
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2 Tablespoons vegetable oil
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2 Tablespoons cornstarch
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1/2 teaspoon salt
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1/4 teaspoon ground white pepper, you can use black.
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1 egg
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2 cups water
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1 quart vegetable oil for frying.
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In a sauce pan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into sauce pan. Continue stirring until mixture thicke
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In a small skillet with a tiny bit of cooking oil sautee the bell pepper, onions and pineapple till tender crispy over high heat for about 2-3 minutes. Stirring frequently. Set aside.
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Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces,and stir until coated.
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Heat oil in a sauce pan to 360 degrees. Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towel. Once drained place them on a baking sheet or on a cake rack over a baking sheet in a cooler 200 degree oven till ready to serve.
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Once all the pieces are cooked and you are ready to serve, layer green peppers, onion, and pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
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