Sweet-Sour Chicken Dippers |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Meet the Cook: Since you can chop up all the ingredients the night before, this can be ready in about 30 minutes. So it's a great after-work dinner. You can also serve it as a snack or an appetizer...similar to chicken nuggets. I've even substituted quail for the chicken, and it was delicious. Next, I may try it with pork! -Kari Caven, Coeur d'Alene, Idaho Ingredients:
1 can (8 ounces) crushed pineapple |
1-1/2 cups sugar |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 cup white vinegar |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
1 tablespoon soy sauce |
1/4 teaspoon ground ginger |
1 tablespoon cornstarch |
batter: |
1 cup king arthur unbleached all-purpose flour |
1 cup cornstarch |
2 teaspoons baking powder |
2 teaspoons baking soda |
2 teaspoons sugar |
1-1/3 cups cold water |
oil for deep-fat frying |
1-1/2 pounds boneless skinless chicken breasts, cut into chunks |
Directions:
1. Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes.
2. Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
3. For the batter, in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth.
4. In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce. Yield: 4 dozen appetizers.
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