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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is a good recipe to have on hand if you're stuck in a cabin in the Northwoods, craving sweet sour chicken, and there's not one Chinese take-out place within 50 miles. That's about the only time I make this since it's way too easy, when I'm home, to pick up the phone and order it from the place down the street! This is a Madame Wong recipe. Ingredients:
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
1 teaspoon salt |
1 egg |
6 tablespoons cornstarch |
oil, for deep-frying |
1 cup water |
4 tablespoons sugar |
4 tablespoons tomato ketchup |
4 tablespoons white vinegar |
2 tablespoons cornstarch, dissolved in |
4 tablespoons water |
1/2 red pepper, cut into 1-inch cubes |
1/2 green pepper, cut into 1-inch cubes |
16 canned pineapple chunks |
steamed rice |
Directions:
1. Combine chicken, salt, egg and cornstarch. Mix well with your hand. Heat oil until it is smoking hot. Drop chicken into oil one piece at a time. Don't crowd the pieces, do this in batches. Deep-fry until crispy, about 3 minutes. Remove and set aside. Leave oil in pot, you'll reuse it in step 3.
2. To make sauce: Pour water, sugar, tomato ketchup and vinegar into saucepan. Bring to a boil. Stir in dissolved cornstarch. Add peppers and pineapple chunks.
3. Reheat oil until it is smoking hot. Fry chicken 1 minute more. Remove to a platter. Pour sauce over chicken, serve hot with steamed rice.
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