Recipe: Sweet and Sour Chicken

The sauce of this recipe was exactly like that of a restaurant but it turned out it wasn’t quite the same as when you get it. This is probably middle of the road as far as emulating Chinese take out is concerned and since it dirtied about 5 pans for the recipe and take a whole 90 minutes of active cooking it’s likely I won’t be making it again…

Sweet and Sour Chicken
  1. 1 cup water
  2. 1/3 cup white sugar
  3. 1/4 cup distilled white vinegar
  4. 1/8 cup cornstarch
  5. orange food color
  1. 2 chicken breast- cut into 1 inch cubes
  2. 1 cup flour
  3. 1 tablespoon cornstarch
  4. 1 tablespoons vegetable oil
  5. 1 egg
  6. 3/4 cups water
  7. 1 bell pepper
  8. 1 (4 ounce) can pineapple chunks
  9. salt and pepper
  1. To make sauce: in a saucepan, combine 3/4 cup water, sugar, vinegar, pineapple juice from can, and orange food coloring. Heat to boiling. Turn off heat. Combine cornstarch with 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  2. Combine flour, 1 tablespoons oil, 1 tablespoons cornstarch, salt, pepper, and egg. Add 3/4 cup 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 and fry chicken in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  4. To serve layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Mab Made Food

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