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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Like Panda Express Sweet and Sour Chicken?...Try this, I made this up to give it ginger and spicy taste to the sauce...and of course give it the redness in color. Ingredients:
1 lb. boneless skinless chicken breast |
1 beaten egg |
vegetable oil for deep fried |
1 can pineapple chunks, undrained |
2 medium fresh ginger sliced |
1/2 of onion medium sliced |
2 dried red pepper |
1 med. green or red bell pepper, cut into 1 inch squares |
2-3 drops of red food coloring |
3/4 cup cornstarch mix in water |
1/2 cup of cornstarch of coated |
1/3 cup sugar |
3 glove of garlic whole |
1/3 cup cider vinegar or red wine vinegar |
2 pinches of salt |
Directions:
1. Cut chicken into bite size pieces. Dip in egg; roll in cornstarch and fry in hot oil. Cook until golden brown, drain on paper towel. When done, arrange on serving plate while waiting for sauce.
2. In a medium size pot add water onion and bell pepper bring to boil. Reduce heat, cover, cook until peppers and onion are crisp-tender. Removed and drained. Set aside.
3. FOR SAUCE: In a medium size pan add water to measure 11/2 cup. Add dried red pepper, garlic and ginger, bring to boil for about 5-6 mintues for fregant. Removed red pepper, garlic and ginger from boiling water. Stir in sugar, salt and vinegar. Heat to boiling until sugar dissolves. Stir in cornstarch a little at a time for thickness.
4. When done, arrange cooked vegetable and pineapple chucks on top of chicken and pour sauce over as much as desire. ENJOY..
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