Sweet and sour chicken is a favorite dish for those who love Asian cuisine. The bright, fresh flavors of pineapple and onion paired with the succulent texture of breaded chicken make for a tasty dinner. Try serving this recipe, a variation of a recipe by Lindahu, over fried rice, white rice or even chow mein. For a complete Asian meal, add egg rolls or crab rangoon.
Instructions
1. Prepare the ingredients. Chop the chicken into one-inch cube pieces. Slice off the ends of the green pepper, and then dice into small pieces. Drain the pineapple, but save the liquid.
2. Prepare the sauce. Mix one and one-half cups of water, vinegar, sugar and juice from the can of pineapple together in a saucepan over medium heat until boiling. In a separate bowl, whisk one-fourth cup of cornstarch with one-fourth cup of water. After the sugar mixture boils, remove it from the heat and add the cornstarch mixture. Stir until thick.
3. Make the chicken batter. In a gallon-size plastic bag, toss the flour, salt, baking powder, and two tablespoons of cornstarch together. Mix in one egg, two tablespoons of vegetable oil and one cup of water and squeeze until fully blended. The batter should be runny but somewhat thick, similar to pancake batter. Add more water if necessary. Add the chicken cubes, seal the bag and shake until fully coated.
4. Fry the chicken. Heat the remaining vegetable oil in a pot or wok to 360 degrees. Fry the chicken until golden, and then place on a paper towel to drain.
5. Compile the dish and serve. On a platter, layer the fresh green pepper, the canned pineapple and the cooked chicken. Pour the sauce over the top immediately before serving.
Tags: green pepper, until fully