Beth's Best Sweet and Sour Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement