Chris' Recipes

Bon Appetite!

Zesty Sweet and Sour Chicken, by Jennifer

Written By: Chris - May• 16•12

Post by Jen!

My kids and John are crazy for Sweet and Sour Chicken.  I have been messing around with the size of the bites and a batter that will not make a mess when you fry it!  This is moist, tender and hits the flavors that you look for when you head out to your favorite Chinese restaurant!  I have never been able to find the sauce recipe that is “IT!”  A hint of garlic help made it happen.  So, after trial and error…

Here it is!

 

Ingredients

4 Large Chicken Breasts
1/2 of a Red Pepper – slice in 1/4 slices and then in half
1/2 large Vidalia Onion – same as above
2 cups 1 inch cubes of Pineapple
2 cups vegetable oil

Sauce
1/3 cup Brown Sugar
1/3 cup White Sugar
1/3 cup Rice Vinegar
1/3 cup Ketchup
1/2 teaspoon Soy Sauce
2/3 cup of Water
2 cloves of Garlic minced fine.
2 teaspoons Cornstarch mixed with 4 teaspoons of  Water for thickening

Batter
1/2 cup Flour
1/2 cup plus 2 teaspoons Cornstarch
1 cup of  Water
1/4 teaspoon Salt
3/4 teaspoon Baking Powder

Slice Red Pepper, Onion and  Pineapple. (or use canned)

Batter – Mix together Batter ingredients in medium sized bowl until smooth – no lumps.  Set aside.

Sauce – In 2 quart saucepan, mix all ingredients over medium high heat. (except the 2 teaspoons of Cornstarch and 4 teaspoons water, mix these in small bowl.  Set aside.) Stirring the entire time until brought to a low boil.  Add Cornstarch mixture and continue to simmer for 1 minuet.  Remove from heat.  Keep in saucepan and reheat when you are done frying chicken.

Cut off fatty parts and membranes off of chicken.  We cannot have anything other than pure meat in this one!  Cut  into 1 1/2 inch chunks.

In Wok (or large pot) Heat 2 cups of vegetable oil. ( I use Wesson. You know the oil is ready when you take a wooden spoon and bubbles dance rapidly around the base when dipped in the oil.) Working in batches of about 8-10, dip chicken into batter, get the chicken good and covered and lift chicken out with your hand, give it a shake and gently put into wok.  Separate chicken if needed. Fry and flip the chicken until golden brown on all sides.  Remove to Paper towel lined plate and repeat until all chicken is done.

     

Carefully remove all but 2 tablespoons of oil from Wok and heat turned to meduim high.  Add Peppers, Onions and Pineapple.  Saute 1 1/2 minuets stirring constantly.  Add Chicken, stirring quickly and then add your Sauce.  Stir until heated through, about another minuet.  Serve in a large shallow bowl.

      

Serve over your favorite rice!

Enjoy!  Jen

Comments

comments

Print Friendly

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Comment

  1. Jen this looks great! Can’t wait to try it! Cheers!

What do you think?