Sweet and Sour Chicken I
- Prep Time -
- Cook Time -
- Serves 8
Submitted by Linda Humphress
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1. Ingredients
- 1 (8 ounce) can pineapple chunks, drained
- 2 green bell pepper, cut into 1 inch pieces
- 1/4 cup cornstarch
- 1 3/4 cups water
- 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 cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 egg
- 2 cups water
- 1 quart vegetable oil for frying
Nutrition Info
Per Serving
- Calories: 641 kcal
- Carbohydrates: 56 g
- Dietary Fiber: 1 g
- Fat: 18 g
- Protein: 59 g
- Sugars: 23 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, 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 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.
Yield: 8 servings
3. Still Hungry?
Pineapple and vinegar are the sweet and sour in this Asian-style chicken and green pepper stir fry.
Notes:
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Most Helpful Reviews
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Easy and Excellent!
Crissy - January 14, 2008 01:52:26 PM PSTAlthough I used less vinegar than the recipe called for, it still came out delicious and very filling! The flavor was even better the next day for lunch! It was also great because I already had everything I needed in the fridge and cupboard. Perfect for left over chicken! ;)
5 of 5 found this review helpful.
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This is wonderful
David Z - August 30, 2007 05:38:15 PM PSTAt first i was skeptical didn't think the sauce was all that great. But once you mix everything together it is absolutely delicious.
4 of 4 found this review helpful.
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Sweet and Sour Chicken
scarlett604 - January 24, 2008 03:31:56 PM PSTIf you cook at all, you should realize that any recipe can be modified.
You don't want to use that much oil, then don't. Recipes are to be general and you can create something special by modifying it with your own creativity. Like my mother says, you can't say anything nice, don't say anything at all.....specially when ya haven't tried it.
Blessings!3 of 3 found this review helpful.
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I Can't Wait To Try It Again......
~*~Bu113f1y K1ss3s~*~ - January 1, 2007 07:49:03 AM PSTI Love Chinese Food And Decided To Make This Recipe...It's Really Good And Simple....There's Nothing That I Dislike.
3 of 5 found this review helpful.
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Sweet and Sour Chicken
ezramail - August 1, 2007 01:53:05 PM PSTwatch the recipe being made------------
http://www.imcooked.com/view_video.php?viewkey=0ae62e3b1396831a83982 of 4 found this review helpful.
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