Sweet-and-Sour Chicken
1 1/2 lbs. chicken, boneless1 egg, slightly beaten
2 tbsp. cornstarch
2 tbsp. vegetable oil
1 tsp. soy sauce, low sodium
1/4 tsp. white pepper
2 tomatoes, cubed
1 bell pepper, cubed
vegetable oil
3/4 cup all-purpose flour
3/4 cup water
2 tbsp. cornstarch
1 tsp. baking soda
1 cup, plus 2 tbsp. sugar
1 cup chicken broth
3/4 cup white vinegar
1 tbsp. vegetable oil
2 tsp. soy sauce, low sodium
1 tsp salt
1 garlic clove, finely chopped
1/4 cup cornstarch
1/4 cup water
8 1/4 oz. pineapple chunks in juice, drained
Trim fat from chicken; cut chicken into 3/4-inch pieces. Mix egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes.
Cut each tomato into 8 wedges. Cut bell pepper into 1-inch pieces.
Heat vegetable oil (1 1/2 inches in wok to 350. Mix flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and the baking soda in a medium bowl. Stir chicken pieces into batter until well coated. Fry about 15 pieces at a time 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375. Fry all chicken at one time 1 minute or until golden brown; drain on paper towels. Place chicken on heated platter.
Heat sugar, broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1 teaspoon salt and the garlic to boiling in 3-quart saucepan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling. Pour over chicken.
Terri's Country Corner
Last Updated October 3, 1998 by
Terri
terriscorner@geocities.com
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