Recipe by Buzymomof3
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.
Top Review by Burned Toast
For taste, 4 stars. For preparation, 2 stars. There is something very off about the measurements listed. 2 Tbsp flour cannot coat 3 lbs of cubed chicken. It's impossible. Also, the cornstarch was not adequate to thicken the sauce. We had to do a lot of tweaking and experimenting to even get this to the table. We won't make it again.
- 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
Directions See How It's Made
- 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.