Sweet and Sour Chicken

by agarwaen

Servings: 4 servings

INGREDIENTS

Chicken Bits:
2 lbs skinned, debonned chicken cut into bitsize pieces
1 cup flour
Ground black pepper, garlic and ginger to season flour
1/2 c milk
2 eggs vegtable oil
Sauce:
1/2 cup pineapple juice
1 c water
1/4 c sugar
1/4 c red wine vinegar
3 tbsp lemon juice
4-6 drops red food coloring
2 tbsps corn starch and enough cold water to make a slurry
Vegetables
3 cloves minced garlic
1 large onion diced
2 carrots
20 oz can of pineapple chunks in juice

INSTRUCTIONS

Chicken bits:
Put about 1/2 inch of vegetable oil in pan and heat to deep frying temperature. In a bowl mix the eggs and milk. Place the mixed flour and seasonings in another bowl. After dunking the chicken in the milk and egg mixture coat with the flour. Fry the chicken peices until a golden brown and set aside.

Sauce:
Pour water and the pineapple juice from the can in a sauce pan. Heat slowly while dissolving the sugar. Add the vinegar and lemon juice. Simmer and add the corn starch slurry while stirring. Heat to boiling while constantly stirring until it has thickened to a syrup. Add in red food coloring until the desired red color has been achieved. Set aside.

Assembly:
Add a little vegatble oil to a wok and heat to sauting temp. Add the vegetables (not the pineapple yet) and cook till onions start to carmelize. Add sauce and heat until vegtables are tender and the sauce has rethickened. Now add the pineapple and chicken. Heat to a simmer. Let sit for about five minutes and then serve warm over rice.

CHEF COMMENTS

No comments are available.

Tagged: chicken, maincourses, sweetandsourchicken add tags

Have you made it? What'd you think?

Log in to review this recipe.