Sweet & Sour Chicken

Another Chinese food recipe done! I love it, IT Guy hates it and the south is not known for the Chinese cuisine. So, making it at home is my only option if I want any. So here we go! This is killer good. The sauce isn't too sweet but has a nice tang to it. The chicken dredged in cornstarch is great because the cornstarch gives the chicken just a slight crunchy coating. I loved every bite of this!

Sweet 'n Sour Chicken



For the sauce:

3/4 cup sugar
2 tablespoons cornstarch
1/3 cup white vinegar
2/3 cup water 1/4 cup soy sauce
1 tablespoon ketchup
1/3 cup large diced green pepper ~ optional
1/2 cup pineapple chunks ~ optional

Whisk together the sugar and cornstarch in a saucepan.

Mix all ingredients together in the saucepan and bring to a boil.

Stir continuously until the mixture has thickened. Remove from heat and set aside.

Add green bell pepper and pineapple, if using. Keep warm.

For the chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1 - 2 cups vegetable oil

Cut boneless chicken breasts into large bite-sized chunks. Season with salt and pepper.

Dredge chicken in cornstarch and then in egg. (I use zip top bags.)

Heat some vegetable oil in a large skillet over medium heat. Cook chicken until done.

Serve over rice with sauce.

Here's what you need.

Whisk together the cornstarch and the sugar.

Add the rest of the sauce ingredients.

Cook and stir until thick.

Add the pineapple and bell pepper chunks.

Cut up the chicken and coat them 

in cornstarch then dip them in the egg.

Fry 'em up!

Drain on paper towels and keep warm.

Serve sweet & sour chicken over rice!!!