Sunday, September 12, 2010

Sweet and Sour





1/2 can pineapple chunks, drained (juice reserved)
1 green bell pepper, cut into 1 inch pieces 
1 1/2 tablespoons cornstarch
3/4 cup water
1/4 cup white sugar
1/4 cup distilled white vinegar
1 drop orange food color


1-2 skinless, boneless chicken breasts - cut into 1 inch cubes
1 cup flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder
1 tablespoon vegetable oil
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground pepper 
1 egg
1 cup water
2 cups vegetable oil for frying


1. In a saucepan, combine water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1 1/2 tablespoon cornstarch and 1 1/2 tablespoon water; slowly stir into saucepan. Continue stirring until mixture thickens.

2. Combine 1 cup flour, 1/2 teaspoon salt, 1 1/2 teaspoon baking powder, 1 tablespoons oil, 1 tablespoons cornstarch, salt, pepper, and egg. Add 1  cup 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.



(We actually could have done with more of the sweet and sour sauce!)

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