Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 1 h
Total time: 1 h
Yield: 8 servings
Ingredients: 1 can pineapple, drained with juice reserved; 1/4 cup cornstarch; 1 3/4 cup water, divided; 3/4 cup sugar; 1/2 cup distilled white vinegar; 2 drops orange food coloring; 8 skinless, boneless chicken breast halves, 1 in. cubed; 2 1/4 cup self rising flour; 2 tbsp vegetable oil; 2 tbsp cornstarch; 1/2 tsp salt; 1/4 tsp white pepper; 1 egg; 1 1/2 cup water; 1 qr vegetable oil for frying; 2 green bell peppers, cubed

Monica Jensen

Prep 1 hr1h

Serves 8

Ingredients

1 can pineapple, drained with juice reserved
¼ cup cornstarch
1 ¾ cups water, divided
¾ cup sugar
½ cup distilled white vinegar
2 drops orange food coloring
8 skinless, boneless chicken breast halves, 1 in. cubed
2 ¼ cups self rising flour
2 tbsps vegetable oil
2 tbsps cornstarch
½ tsp salt
¼ tsp white pepper
1 egg
1 ½ cups water
1 qr vegetable oil for frying
2 green bell peppers, cubed

Instructions

Keep screen awake

1
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, 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.
2
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3
Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil , or until golden. Remove chicken, and drain on paper towels.
4
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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