Sweet and Sour Chicken I

Sweet and Sour Chicken I Recipe

    1 (8 ounce) can pineapple chunks, drained (juice reserved)
    1/4 cup cornstarch
    1 3/4 cups water, divided
    3/4 cup white sugar
    1/2 cup distilled white vinegar
    2 drops orange food color
    8 skinless, boneless chicken breast halves - cut into 1 inch cubes
    2 1/4 cups self-rising flour
    2 tablespoons vegetable oil
    2 tablespoons cornstarc
    1/2 teaspoon salt
    1/4 teaspoon ground white pepper
    1 egg
    1 1/2 cups water
    1 quart vegetable oil for frying
    2 green bell pepper, cut into 1 inch pieces

  • PREP 30 mins
  • COOK 20 mins
  • READY IN 1 hr
  • Directions

  • In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  • Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  • Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  • When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.