Beth's Best Sweet and Sour Chicken
- Ready In:
- 1hr
- Ingredients:
- 25
- Serves:
-
6
ingredients
-
For the chicken Marinade you need
- 3 lbs boneless skinless chicken breasts
- 1 egg, beaten
- 1 tablespoon cornstarch
- 2 teaspoons soy sauce, i use low sodium
- 1 dash white pepper, to taste
-
For the chicken breading you need
- 1⁄2 cup flour
- 1⁄2 cup water
- 1⁄4 cup cornstarch
- 1 tablespoon oil
- 1⁄2 teaspoon baking soda
- salt
-
For the sauce you need
- 1 1⁄4 cups sugar
- 1 cup chicken broth, i use low sodium
- 3⁄4 cup rice wine vinegar or 3/4 cup white vinegar
- 1 tablespoon vegetable oil
- salt
- 2 teaspoons soy sauce
- 2 garlic cloves, minced
- 1⁄4 cup cornstarch
- 1⁄4 cup cold water
- 8 ounces pineapple chunks, drained
- 8 ounces fresh mushrooms
- 1 (4 ounce) can bamboo shoots, drained
- 1 (4 ounce) can water chestnuts, drained
- 1 bell pepper (optional)
directions
- To make the chicken: Cut the chicken into bit size nuggets.
- Mix the egg, 1 Tbs. cornstarch, 2 teaspoons soy sauce and white pepper in a glass or plastic bowl.
- Mix in the chicken chunks, stir and cover with plastic wrap.
- Refridgerate for at least 20 minutes, I often do overnight.
- Heat oil in a wok or large skillet to about 350 degrees F.
- Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade.
- DO NOT DRAIN OFF THE MARINADE!
- Mix until well coated!
- Fry these pieces a few at a time until all are golden brown.
- Drain off the chicken on paper towels.
- Set chicken aside and keep warm.
- I usually put it in the oven at a very low temperature.
- For the Sauce: Drain and chop all veggies for the sauce at this time.
- Set aside, but keep handy.
- Heat 1 1/4 Cup sugar, 1 Cup chicken broth, 3/4 Cup rice wine vinegar, 1 Tbs. oil, 2 teaspoons soy sauce and 2 cloves garlic to boiling.
- Mix 1/4 cup cornstarch and 1/4 cup COLD water in a seperate container.
- Make sure it is smooth.
- Stir into chicken broth mixture.
- Cook and stir about 10- 15 seconds.
- By this time it should be thickening.
- Stir in veggies and pineapple.
- Heat to boiling once again to get the veggies and pineapple tender.
- Pour over chicken or serve on the side.
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Reviews
-
This was absolutely fantastic. I have only just started cooking (within a week) and have been hunting for recipes that i though I could safely conquer. I had absolutely no problems at the cooking, and was proud of the result. The only difficulties I did face was the recipe itself. Being from Australia, and working in metric measures, I found the conversion button helpful on a couple of incidences, but it changes all the measurements into liquid measures, which is aweful confusing. I also found the steps hard to follow in the current numbered format. OVer all though, this is a fantastic recipe. Donnah.