Stir-Fried Sweet and Sour Chicken |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Pan fried chicken served with an ever-popular sweet and sour sauce. Ingredients:
1 (8 ounce) can pineapple chunks, drained |
2 green bell pepper, cut into 1 inch pieces |
1/4 cup cornstarch |
1 3/4 cups water |
3/4 cup splenda® no calorie sweetener, granulated |
1/2 cup distilled white vinegar |
2 drops orange food color |
8 skinless, boneless chicken breast halves - cut into 1 inch cubes |
2 1/4 cups self-rising flour |
2 tablespoons vegetable oil |
2 tablespoons cornstarch |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
1 egg |
2 cups water |
1 quart vegetable oil for frying |
Directions:
1. In a saucepan, combine 1 1/2 cups water, SPLENDA® Granulated Sweetener, vinegar, reserved pineapple syrup, 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 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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