Take out Sweet & Sour Chicken |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
If you like extra sauce as we do you may want to double the sauce ingredients. Hope you enjoy it. Ingredients:
8 ounces pineapple chunks, drained |
2 green bell peppers, cut into 1 inch pieces |
1/4 cup cornstarch |
1 3/4 cups water |
3/4 cup white sugar |
1/2 cup distilled white vinegar |
2 drops orange food coloring |
8 boneless skinless 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 white pepper |
1 egg |
2 cups water |
1 quart vegetable oil (for frying) |
Directions:
1. In a saucepan, combine 1 1/2 cups water, sugar, 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 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.
|
|