Sweet & Sour Chicken

1 cup plus 2 tbsp sugar
1 can (14 oz) chicken broth
3⁄4 cup white balsamic vinegar
1 tbsp vegetable oil
1 tsp salt
2 large yellow onions, sliced
3 cloves garlic, finely chopped (2 tsp)
1 can (20 oz) pineapple chunks, 1⁄2 drained
2 tomatoes, sliced into wedges
2 bell peppers, sliced into 1” pieces
1⁄4 cup plus 2 tbsp cornstarch
1⁄4 cup cold water

1 egg, slightly beaten
2 tbsp cornstarch
2 tbsp vegetable oil
1 tsp salt
1 tsp soy sauce
1⁄4 tsp white pepper
11⁄2 pounds chicken (and/or Pork), cut into 1” cubes
vegetable oil
3⁄4 cup flour
2 tbsp cornstarch
1 tsp salt
1 tsp baking soda
3⁄4 cup water

In 3-quart saucepan, heat sugar, broth, vinegar, 1 tbsp vegetable oil, 1 tsp salt, onion and garlic to boiling. Reduce heat and simmer.

Mix egg, 2 tbsp cornstarch, 2 tbsp vegetable oil, 1 tsp salt, 1 tsp soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes.

Mix 1⁄4 cup plus 2 tbsp cornstarch and 1⁄4 cup water; stir into sauce. Cook and stir until thickened (about 30 seconds). Stir in tomatoes, bell pepper and pineapple. Heat to boiling.

Heat vegetable oil in wok to 350º. Mix flour, 2 tbsp cornstarch, 1 tsp salt and the baking soda in medium bowl. Stir in 3⁄4 cup water. Stir in chicken mixture; coat well. Fry about 20 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375º. Fry chicken all at once for 1 minute or until golden brown; drain on paper towels.

Serve with sauce poured over chicken.

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