Sweet Sour Chicken
At a Glance
- Prep
- 30 minutes
- Cook
- 30 minutes
- Total
- 1 hour
- Servings
- 2 serving(s)
Categories
- Chicken Breast
- Main Course
- Asian
- Cantonese
- Chinese
- Deep Fried
- Stove Top
- Easy
Allergens
- Egg
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
This is a good recipe to have on hand if you're stuck in a cabin in the Northwoods, craving sweet sour chicken, and there's not one Chinese take-out place within 50 miles. That's about the only time I make this since it's way too easy, when I'm home, to pick up the phone and order it from the place down the street! This is a Madame Wong recipe.
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Equipment
Deep pot or fryer, saucepan, platter
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon salt
- 1 egg
- 6 tablespoons cornstarch
- oil, for deep-frying
- 1 cup water
- 4 tablespoons sugar
- 4 tablespoons tomato ketchup
- 4 tablespoons white vinegar
- 2 tablespoons cornstarch, dissolved in
- 4 tablespoons water
- 1/2 red pepper, cut into 1-inch cubes
- 1/2 green pepper, cut into 1-inch cubes
- 16 canned pineapple chunks
- steamed rice
Instructions
Combine chicken, salt, egg and cornstarch. Mix well with your hand. Heat oil until it is smoking hot. Drop chicken into oil one piece at a time. Don't crowd the pieces, do this in batches. Deep-fry until crispy, about 3 minutes. Remove and set aside. Leave oil in pot, you'll reuse it in step 3.
To make sauce: Pour water, sugar, tomato ketchup and vinegar into saucepan. Bring to a boil. Stir in dissolved cornstarch. Add peppers and pineapple chunks.
Reheat oil until it is smoking hot. Fry chicken 1 minute more. Remove to a platter. Pour sauce over chicken, serve hot with steamed rice.
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