Sweet & Sour Chicken :)

Holy YUMMY!!! This is THE best sweet and sour chicken I have ever had! This is my new favorite dinner. It is perfect! I got the recipe from http://allrecipes.com/Recipe/Sweet-and-Sour-Chicken-I/Detail.aspx.


I will show you easy steps to make this meal the fastest!!

SAUCE INGREDIENTS:

• 1 (8oz) can pineapple chunks, drained (reserve juice)
• 2 green bell pepper
• 1 3/4 cup water
• 3/4 cup sugar
• 1/2 cup distilled White Vinegar
• 2 drops of orange food coloring
• 1/4 cup cornstarch

CHICKEN BATTER INGREDIENTS:

• 8 Chicken Breasts- boneless & skinless (I used 5)
• 2 1/4 cups Self-Rising flour (if using All-Purpose flour, just add an extra 1/2 tsp. Salt & 2 tsp. Baking Powder)
• 2 Tbsp. Cornstarch
• 1/2 tsp. Salt
• 1/4 tsp. ground White Pepper (I used black)
• 2 Tbsp. Vegetable Oil
  
• 1 egg
• 2 cups water
  
• 1 quart of Vegetable Oil (for frying the chicken)

DIRECTIONS:

PREP

1. Get the rice cooking in the cooker.
This is my favorite kitchen gadget!
All I have to do is put the rice in the
cooker and it cooks it perfectly.
Thanks Mom! :)








2. Cut up the Green Pepper into 1 inch pieces.
Sorry about the picture!










3. Then cut the Chicken (defrosted) into 1 inch cubes.








SAUCE:

1. Bring to a boil 1 1/2 cup water, sugar, distilled White Vinegar, pineapple juice and food coloring.






2. Mix the remaining 1/4 cup Water with the 2 Tbsp. Cornstarch.
Next time I make this I am going to use less cornstarch in the sauce because it was really thick for leftovers.







3. When it reaches a boil- turn off the heat and stir in the cornstarch that you just mixed up. Stir until mixture thickens.






*Preheat the Oil until hot*

BATTER:

1. Combine the flour, cornstarch, salt and white pepper. If using All-Purpose flour add in the Baking Powder too. Then add the oil and egg. Gradually stir in the 2 cups Water.





2. Add Chicken pieces and stir until chicken is well coated.








I drained out the extra batter so the chicken wouldn't clump together when frying.







3. Fry chicken in deep fryer or pan. You want the oil to reach up to around 350 degrees. If not using a thermometer- take Chicken out of oil when golden brown.





4. Place on paper towel to drain oil. I put mine in the tortilla warmer to keep warm.







TIP: Keep sauce separate from chicken. If you combine the 2 together the leftovers will get soggy. I kept the green pepper and pineapple separate too. If Chicken gets soft put in the oven and broil for a few minutes to get the crunchy texture back!