Everyday Meals

Sweet and Sour Chicken I


  • 1 (8 ounce) can pineapple chunks, drained (juice reserved)
  • ¼ cup cornstarch
  • 1 ¾ cups water, divided
  • ¾ cup white sugar
  • ½ cup distilled white vinegar
  • 2 drops orange food color
  • 8skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 2 ¼ cups self-rising flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1egg
  • 1 ½ cups water
  • 1 quart vegetable oil for frying
  • 2green bell pepper, cut into 1 inch pieces
  • Directions

  • Step 1

    In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring.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.


  • Step 2

    Combine flour, 2 tablespoons oil, 2 tablespoons 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.

  • Step 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.

  • Step 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.

  • Editor's Note

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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