Prep 30 mins
Cook 30 mins
I've been making this for years - I even used to make it for the kids I babysat back in the 70's. It's not like Chinese sweet and sour - it's a brown sweet and sour sauce.
- 3 lbs chicken, cubed
- 1 egg, for coating
- 2 tablespoons flour, for coating
- 1⁄2 teaspoon salt, for coating
- 1⁄8 teaspoon pepper, for coating
- 1⁄2 cup oil or 1⁄2 cup shortening, for frying
- 1 green pepper, boiled and cubed
- 1 bouillon cube dissolved in 1 cup hot water, for sauce
- 1 (20 ounce) can pineapple chunks in juice, for sauce
- 2 1⁄2 teaspoons cornstarch, for sauce
- 2 1⁄2 teaspoons soy sauce, for sauce
- 1⁄2 cup sugar, for sauce
- 1⁄3 cup vinegar, for sauce
- white rice, cooked
- Whisk egg in small bowl. Mix flour, salt, and pepper in another small bowl.
- Dip cubed chicken in egg, then in flour/salt/pepper mixture to coat - Put in pan with preheated oil and fry in batches.
- While chicken is cooking cube the green pepper and boil till tender. Drain and set aside.
- Once chicken is done, make sauce:.
- In a medium saucepan put one cup of water and dissolve 1 bullion cube into it (or use 1 cup of chicken stock - either works). Add the juice from the can of pineapples, the soy sauce and the sugar. Mix the cornstarch into the vinegar before adding it to the sauce - it makes it easier to blend. Heat the sauce till thick and glossy. You will have to stir it often, especially when it starts to thicken.
- Put the chicken, drained pineapples and peppers into a bowl - add the sauce and mix.
- Serve over hot rice.
This was good, made it for a Hawaiin dinner at our church. Used red peppers too, and just coated the chicken in seasoned flour and fried it. Sauce was great too.
Delicious, We all enjoyed this recipe, I found it very easy to put together. Only change I made was I used 1/3 cup sugar (the same amount of vinegar) in the sauce, because I thought it would be to sweet for our family. I really like the way the sauce was prepared separately and I had no trouble with the sauce thickening up, I just simmering it on a low heat until it was thick. Thank you Buzymomof3 for posting your recipe.
I used 5 boneless, skinless chicken breasts when I made this recipe & used a little more than 3 teaspoons of cornstarch when I made the sauce, all of which came together very nicely & tasted wonderful served over a combo of brown rice & peas! Will be making this one again ~ Thanks for sharing it! [Made & reviewed in Everyday Is a Holiday tag]