Sweet and Sour Chicken

1 (8 oz) can pineapple chunks, drained (reserve juice)

2 green bell peppers, cut in 1 inch pieces

Sauce:

1 ½ cups water

¾ cup white sugar

¼ cup distilled white vinegar

¼ cup (reserved from chunks) pineapple juice

3 drops orange food coloring

¼ cup cornstarch

¼ cup water

Chicken/batter:

4 boneless, skinless chicken breasts; cut in 1 inch cubes

2 ¼ cup unbleached white flour

2 tbsp canola oil

2 tbsp cornstarch

½ tsp salt

¼ tsp ground white pepper

1 egg

1 ½ cups water

1 quart (4 cups) oil, for frying (vegetable)

In a saucepan, combine 1 ½ cups water, sugar, vinegar, pineapple juice, and food coloring. Heat to boiling; stirring occassionally. Turn off heat. Combine ¼ cup cornstarch and ¼ cup water in separate bowl/cup; slowly stir into saucepan. Continue stirring until sauce thickens.

Separate bowl: Combine flour, 2 tbsp oil, 2 tbsp cornstarch salt, white pepper, and egg. Add 1 ½ cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in (electric) skillet or wok to 360F. fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

Layer green peppers and pineapple chunks on serving dish. Top with chicken, and pour sauce over. Serve with white rice.

Notes:

Use orange food coloring, red makes the sauce pink (unless you like pink).

The original recipe called for ½ cup vinegar, but it was really overpowering, so I cut it back to ¼ cup.

I also used a 20 oz can of pineapple, and was able to reserve ¼ cup juice (a smaller can may not have as much juice).

You can use the stove if you don’t have an electric skillet, just make sure oil temp is 360F; and I don’t know what setting that would be. Make sure the temp is correct before frying chicken; if it isn’t hot enough the chicken will absorb too much oil and be too greasy.

I use a regular fork to scoop raw chicken into oil. Then use a slotted spoon to flip chicken in oil and remove when both sides are browned.

Original recipe found on allrecipes.com

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