Sweet Sour Chicken

This is a good recipe to have on hand if you're stuck in a cabin in the Northwoods, craving sweet sour chicken, and there's not one Chinese take-out place within 50 miles. That's about the only time I make this since it's way too easy, when I'm home, to pick up the phone and order it from the place down the street! This is a Madame Wong recipe.

• Ready In: 1 hr
• Serves: 2

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1-inch pieces
• 1  teaspoon salt
• 1  egg
• 6  tablespoons cornstarch
•  oil, for deep-frying

• sauce

• 1  cup water
• 4  tablespoons sugar
• 4  tablespoons tomato ketchup
• 4  tablespoons white vinegar
• 2  tablespoons cornstarch, dissolved in
• 4  tablespoons water
• 1⁄2  red pepper, cut into 1-inch cubes
• 1⁄2 green pepper, cut into 1-inch cubes
• 16  canned pineapple chunks
•  steamed rice

Directions

1. Combine chicken, salt, egg and cornstarch. Mix well with your hand. Heat oil until it is smoking hot. Drop chicken into oil one piece at a time. Don't crowd the pieces, do this in batches. Deep-fry until crispy, about 3 minutes. Remove and set aside. Leave oil in pot, you'll reuse it in step 3.
2. To make sauce: Pour water, sugar, tomato ketchup and vinegar into saucepan. Bring to a boil. Stir in dissolved cornstarch. Add peppers and pineapple chunks.
3. Reheat oil until it is smoking hot. Fry chicken 1 minute more. Remove to a platter. Pour sauce over chicken, serve hot with steamed rice.