Saturday, January 14, 2012

California Girl’s Sweet and Sour Chicken

Serves 4

1 lb chicken breast, cubed (you can use thighs if you prefer)
1 teaspoon salt
½ teaspoon white pepper
2 tablespoons soy sauce
½ cup cornstarch
½ cup flour
1 egg, whisk
2 cups cooking oil
1 carrot, sliced diagonally
½ red bell pepper, cubed
½ green bell pepper, cubed
1 white onion, chopped
½ fresh pineapple, chunked (or a can of chunked)
1 recipe sweet & sour sauce * see directions for sauce below
½ cup water


Salt and pepper chicken and add it to a medium bowl. Add in the soy sauce. Let the chicken sit for about 20 minutes or so.
Heat the cooking oil in the wok or fryer pot.
In another bowl, combine cornstarch and flour.
Dip the chicken in the egg and then into the cornstarch and flour mixture.
Deep fry the chicken until golden brown; about 10 to 12 minutes. Drain on paper towels and set aside.
Use another pan, or if you are using a wok, discard oil and wipe COOLED wok with a paper towel. Add sweet and sour sauce and the water and let it come to a boil.
Add the carrots first and let cook for 4 minutes, then add the onions and peppers.
Stir in the pineapple chunks and deep fried chicken chunks.

Sweet & Sour Sauce


Sweet and Sour Sauce

4 tablespoons white granulated sugar
3 tablespoons tomato ketchup
1/3 cup rice wine or white vinegar
1 teaspoon soy sauce
½ teaspoon ginger
2 ½ teaspoon cornstarch mixed with in 5 teaspoons of water

Whisk the first 5 ingredients in a sauce pan on medium high heat. Stir occasionally to prevent sticking. Let mixture come to a boil

Add the cornstarch mixture and allow to thicken. Remove from heat immediately and pour into a bowl.

*Add to sweet & sour chicken recipe above.Plate and serve hot with rice.