1 (8oz) can of pineapple chunks, drained(save juice)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 t vegetable oil
2 t cornstarch
1/2 t salt
1/4 t ground white pepper
1 egg
1 1/2 cup water
1 1/2 t ginger
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces
Instructions
IN a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice. 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 t 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 skillet or wok to 360 degrees. Fry chicken pieces in hot oil 10 mins or until golden. Remove chicken, and drain on paper towels.
When ready to serve, layer all and make rice.
Originally Submitted
11/11/2014
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