 |
Prep Time: 1440 Minutes Cook Time: 60 Minutes |
Ready In: 1500 Minutes Servings: 8 |
|
My mom used to make this when I was younger - it was always a family favorite. Now, I make it for my boyfriend; he enjoys it better than the Chinese Restaurant versions. Be sure to season the chicken overnight - it gives the chicken all its flavor. Ingredients:
5 whole skinless chicken breasts, cut into chunks |
3 -5 eggs |
1 1/2-3 1/2 cups flour |
3/4-1 1/4 cup water |
3 -4 teaspoons salt |
4 1/2 teaspoons baking powder |
1 (20 ounce) can pineapple chunks, in natural juice |
1 large green pepper, cubed |
1/2 cup vinegar |
1/2 cup brown sugar |
2 teaspoons molasses |
maraschino cherry |
1/4 cup water |
2 tablespoons cornstarch |
Directions:
1. Season chicken chunks with salt, pepper, and garlic powder.
2. Refrigerate overnight.
3. Heat oil in an electric frying pan or deep fryer.
4. Mix batter ingredients until smooth.
5. Mix bite-size pieces of meat with batter.
6. Deep fry batter covered meat until golden brown (make sure the chicken is cooked thoroughly).
7. Drain chicken pieces on a paper towel.
8. Place cooked chicken in a low heat oven, while other chicken is being cooked.
9. In a bowl, mix pineapple juice, vinegar, brown sugar& molasses.
10. Place mixture, along with pineapples, peppers, and cherries, into a sauce pan and bring to a boil.
11. In a separate dish, mix together thickening ingredients.
12. Add to saucepan.
13. Stir and cook until glossy.
|
|