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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Southern Living; my grandfather (Pop-Pop) loved this. Miss you. Ingredients:
3 tablespoons soy sauce |
1 tablespoon sherry wine |
1 egg |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 cup cornstarch |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
2 cups vegetable oil |
1 (15 ounce) can pineapple chunks, undrained |
2 tablespoons cornstarch |
1/2 cup sugar |
1/4 cup catsup |
1/4 cup vinegar |
1 tablespoon soy sauce |
1 medium green pepper, cut into 1-inch pieces |
hot cooked rice |
Directions:
1. Mix together first 6 ingredients.
2. Add chicken; coat well.
3. Heat oil in electric skillet to 375 degrees.
4. Fry chicken until lightly browned.
5. Removed chicken; drain.
6. Drain pineapple, reserving liquid.
7. Add enough water to juice to make 1 cup.
8. Add 2 T. cornstarch, mixing well.
9. Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
10. Bring mixture to a boil.
11. Stir green pepper and chicken into sauce; cook until thoroughly heated.
12. Serve over rice.
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