This post may contain affiliate links
to companies I know and trust. If you purchase something through one of those
links I will receive a few pennies to help fund my yarn, fabric and vintage
cookbook habit
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
sweet and sour chicken
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.
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
