Homemade Sweet and Sour Chicken

I did it!  I finally found an amazing sweet and sour chicken recipe!

There are few things in this world that I love more than sweet and sour chicken.  I’ve tried a few different recipes, but they just don’t taste good.  I came to the realization last time I tried that the bottled sauces were disgusting, and maybe I just needed to suck it up and do everything completely from scratch.

So I dug around and found this recipe and jumped in head first.

Everything was incredibly simple, right up until the point where I had to fry the chicken.  I tried, mind you!  I’m not sure what it is about frying food, but I’m miserable at it.  Which is probably a good thing as it means we don’t eat much fried food around here…

Anyway, Aaron came to my rescue and fried the chicken for me, and then I put everything together.

Homemade Sweet and Sour Chicken Recipe

Homemade Sweet and Sour Chicken Recipe

It was A-MA-ZING!  And that’s probably an understatement!

This is definitely a keeper recipe, I wish I had known before how simply it was to make sweet and sour sauce.  I could have saved myself from dozens of terrible attempts with bottled sauces!

Unfortunately, I had printed out a stack of recipes, and I didn’t mark down where they came from, so I can’t credit the original source.  If it’s you, please tell me!!

Homemade Sweet and Sour Chicken
 
Author: 
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • ¼ cup cornstarch
  • 1¾ cups water, divided
  • ¾ cup white sugar
  • ½ cup distilled white vinegar
  • 2 drops orange food color
  • 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2¼ cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1 egg
  • 1½ cups water
  • 1 quart vegetable oil for frying
  • 2 green bell pepper, cut into 1 inch pieces
Instructions
  1. In a saucepan, combine 1½ cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine ¼ cup cornstarch and ¼ cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1½ cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

 

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