Sweet And Sour Chicken Recipe
Sweet and spicy chicken is a stir fried and cooked chicken preparation. Fruited with plum jelly and pineapple chunks, the sweet and sour chicken is cooked with added vegetables. Fried with a seasoned batter coating, the chicken is finished with vegetables and has saucy gravy to it.
Ingredients
| Whole tomatoes | 1 Can (10oz) | |
| 1/2 cup plum jelly | ||
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Water | 1/2 Cup (16 tbs) (Batter:) | |
| All purpose flour | 1/3 Cup (16 tbs) (Batter:) | |
| Cornstarch | 1/3 Cup (16 tbs) (Batter:) | |
| Salt | 1 Teaspoon (Batter:) | |
| Garlic powder | 1/8 Teaspoon (Batter:) | |
| Pepper | 1/8 Teaspoon (Batter:) | |
| 1 whole boneless chicken breast, skinned, cut into 1 to 1 1/2 inch pieces Oil for frying | ||
| 1 large green pepper, cored, seeded and cut into 1-inch pieces | ||
| 4 green onions, cut into 1-inch pieces | ||
| Pineapple chunks | 1 Can (10oz), drained (Batter:) | |
| Hot cooked rice | ||
Directions
Drain tomatoes, reserving 1/4 cup juice.
Cut up tomatoes and set aside.
Blend reserved juice, plum jelly, vinegar, sugar, 1 tablespoon cornstarch, soy sauce and bouillon granules in small mixing bowl.
Set aside.
For batter, blend all ingredients in small mixing bowl.
Add chicken.
Stir to coat.
Heat 2 to 3 inches Oil in large saucepan to 350 °F.
Remove several chicken pieces from batter with slotted spoon.
Fry in hot Oil 3 to 4 minutes, or until light golden brown.
Drain on paper towels.
Repeat with remaining chicken.
Discard Oil, reserving 2 tablespoons in saucepan.
Add green pepper and onions.
Stir-fry over medium-high heat about 3 minutes, or until tender.
Stir in tomato juice mixture.
Heat to boiling, stirring constantly.
Continue to boil 1 minute, stirring constantly.
Stir in pineapple chunks, chicken and tomatoes.
Cook 1 to 2 minutes longer.
Cut up tomatoes and set aside.
Blend reserved juice, plum jelly, vinegar, sugar, 1 tablespoon cornstarch, soy sauce and bouillon granules in small mixing bowl.
Set aside.
For batter, blend all ingredients in small mixing bowl.
Add chicken.
Stir to coat.
Heat 2 to 3 inches Oil in large saucepan to 350 °F.
Remove several chicken pieces from batter with slotted spoon.
Fry in hot Oil 3 to 4 minutes, or until light golden brown.
Drain on paper towels.
Repeat with remaining chicken.
Discard Oil, reserving 2 tablespoons in saucepan.
Add green pepper and onions.
Stir-fry over medium-high heat about 3 minutes, or until tender.
Stir in tomato juice mixture.
Heat to boiling, stirring constantly.
Continue to boil 1 minute, stirring constantly.
Stir in pineapple chunks, chicken and tomatoes.
Cook 1 to 2 minutes longer.
Chef
