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Sweet and sour chicken

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Ingredients/Components

packed brown sugar - 1/2 c
salt - 1/2 tsp
cornstarch - 1/4 c
cold water - 1/2 c
vegetable oil - 1 item
large egg - 1 item
all-purpose flour - 1/2 c
soy sauce - 2 tsp
hot cooked rice - 8 c
clove garlic, finely chopped - 1 item
white vinegar - 1/2 c
boneless chicken - 2 lb
can pineapple chunks in syrup, drained and syrup reserved - 20 oz
medium carrots, cut into thin diagonal slices - 2 item
medium green bell pepper, cut into 3/4-inch pieces - 1 item

How to make sweet and sour chicken:

Remove fat from chicken. Cut chicken into 3/4-inch pieces. Heat 1-inch oil in deep fryer or 4-quart Dutch oven to 360°. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in a large bowl with hand mixer until smooth. Stir chicken into batter until well coated. Add chicken pieces to oil one at a time. Fry about 20 pieces at a time for about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, soy sauce, carrots and garlic to boiling in a Dutch oven; reduce heat. Cover and simmer about 6 minutes until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add chicken, pineapple and bell pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.

Recipe categories: Pineapple, Chicken, Chicken breast.

Rating:

3.3

Average rating: 3.3, total votes: 4

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