Ingredients 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.
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