Take out Sweet & Sour Chicken
- Reviews 1
Ready In: 55 mins
Serves: 8
Ingredients
- 8 ounces pineapple chunks, drained
- 2 green bell peppers, cut into 1 inch pieces
- 1⁄4 cup cornstarch
- 1 3⁄4 cups water
- 3⁄4 cup white sugar
- 1⁄2 cup distilled white vinegar
- 2 drops orange food coloring
- 8 boneless skinless chicken breast halves, cut into 1-inch cubes
- 2 1⁄4 cups self-rising flour
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 egg
- 2 cups water
- 1 quart vegetable oil (for frying)
Directions
- In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
- Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
- Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
- When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
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