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Chinese, International Foods, Millard Fillmore Suburban, Our Favorite Recipes, recipe, the 716

sweet and sour chicken

 

sweet and sour chicken
Print Recipe

sweet and sour chicken

Course: Dinner
Keyword: Chicken
Author: Marcia Selover

Ingredients

  • 1½ pound boneless chicken breast cubed
  • 1 16 oz can pineapple chunks

Sweet and Sour Mixture

  • 1 cucumber remove seeds
  • 2 sticks celery
  • 1 green pepper
  • 1 carrot stick
  • 1 cup cider vinegar
  • 1½ cup water
  • 1 cup sugar
  • ½ cup catsup
  • 4 tablespoons corn starch
  • 1 tablespoon dark soy sauce

Chicken Marinade

  • 2 tablespoons dark soy sauce
  • 1 teaspoon dry sherry
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • Dash of pepper

Batter

  • 1 cup self-rising flour
  • 2 tablespoons corn starch
  • 1½ cups water

Dry Mixture

  • 1 cup self-rising flour
  • 2 tablespoons corn starch

Instructions

  • Cut cucumber, celery, green pepper, and carrot into chunks.
  • Soak vegetables in cider vinegar, water, and sugar for at least two hours.
  • Drain pineapple chunks and use the juice and above mixture to make gravy.
  • Add catsup, corn starch (mixed with a little water), and soy sauce to gravy.
  • Marinate the chicken for 20 minutes in soy sauce, sherry, salt, sugar, and pepper.
  • Dip cubed chicken first into the batter, then into the dry mixture.
  • Using 1/2 inch of oil in pan or wok, deep fry chicken for about 10 minutes.
  • Drain on paper towels.
  • Heat pineapple chunks and vegetables in pan or wok.
  • Serve with rice.