Sweet and Sour Chicken I

 

This recipe has been handed down through my family for generations. I hope you enjoy it, and please share your thoughts in the comments! It's one of my favorite dishes to make when I have company because it is so easy to prepare. The sweet and sour sauce makes this dish a perfect balance between sweet and savory flavors. This dish also pairs well with rice or noodles on the side if you are looking for a healthy alternative.

prep:30 mins

cook:20 mins

additional:10 mins

total:60 mins

Servings:8

Yield:8 servings 

 

 

Ingredients: 

1 (8 ounce) can pineapple chunks, drained (juice reserved) 

¼ cup cornstarch 

1 ¾ cups water, divided 

¾ cup white sugar 

½ cup distilled white vinegar 

2 drops orange food color 

8 skinless, boneless chicken breast halves - cut into 1 inch cubes 

2 ¼ cups self-rising flour 

2 tablespoons vegetable oil 

2 tablespoons cornstarch 

½ teaspoon salt 

¼ teaspoon ground white pepper 

1 egg 

1 ½ cups water 

1 quart vegetable oil for frying 

2 green bell pepper, cut into 1 inch pieces 

 

Directions: 

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 10 minutes, 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.

 

Nutrition Info: 

Per Serving:

639 calories; protein 59.2g; carbohydrates 56.2g; fat 18.4g; cholesterol 160.1mg; sodium 758.6mg