Sweet and sour chicken combines two distinct flavors that come together well. Once you prepare the chicken, cook it in hot oil and mix it with the sauce. Keep in mind that you'll be working with hot oil. Use caution and supervise any children who are near the stove. If you don't have a wok, use a deep-sided pan to hold the oil and fry the chicken.
Things You'll Need
- 3 chicken breasts
- 1 egg
- 1/2 cup all-purpose flour
- 4 Tablespoons water, plus 3/4 cup water, divided
- 2 Tablespoons cornstarch
- 1/4 cup water
- 1 small can pineapple chunks
- 2 green bell peppers
- 1/2 cup sugar
- 2 Tablespoons rice vinegar
- 4 Tablespoons ketchup
- Medium saucepan
- Large bowl
Cook the Chicken
Cut the chicken into a large dice.
Combine the water, egg and flour. Whisk well to form a batter. Mix 4 Tablespoons of water and cornstarch. Add this mixture to the batter.
Heat 3 cups of canola oil on high heat in a wok. Once the oil is heated, add the chicken to the batter and mix. Move the coated chunks to a plate.
Place the chicken in the hot oil, being careful not to let it splatter. Cook the chunks for about 8 minutes or until the chicken is cooked to an internal temperature of 165 degrees F as read by a meat thermometer.
Make the Sauce
Combine the ketchup, sugar, rice wine vinegar and juice from the can of pineapple chunks in a medium saucepan.
Bring the mixture to a simmer. Combine the cornstarch and remaining water. Add the combined cornstarch and water to the sauce. Add the diced green onion and pineapple chunks. Let the mixture simmer for 10 minutes.
Toss the cooked chicken with the sweet and sour sauce in a large bowl. Serve the sweet and sour chicken over white or brown rice.
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