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Pineapple Chicken (Sweet & Sour)




Source of Recipe


jojcan


Recipe Introduction


have never served my Sweet & Sour Chicken to anyone who didn't ask for the recipe. Don't let the amount of ingredients keep you from trying this one as they are all common pantry contents, and the result is equivalent to the best you have had in an Americanized Chinese restaurant
2 whole (4 halves) boneless skinless chicken breasts
Cut these into 1" chunks and toss in: 2 Tbsp. Soy Sauce, 1 tsp. Cornstarch, 1/2 tsp. salt

Set aside the chicken.

Cut up: 1 medium onions (into eighths)
1 medium carrots (sliced diagonally)
1 large green pepper (1" chunks)
2 garlic cloves (chopped fine)

Cook in large skillet with 2 Tblsp. oil stirring rapidly over medium heat for about 3-4 minutes. Add: 1 large can pineapple chunks and 1/2 cup of sliced maraschino cherries.

Remove all of this mixture from skillet and wipe out the skillet and set this mixture aside.

Prepare a Batter in Medium Bowl as follows:

3/4 c. unsifted all-purpose flour
1/4 tsp. baking Soda
1/4 tsp. sugar
3/4 c. ice cold water
2 Tblsp. Cornstarch
1/4 tsp. Salt
1/8 tsp. Baking Powder

Blend all ingredients until smooth. Heat about 2 or more cups of oil until 365 degrees. Meanwhile,
add chicken chunks to the batter and toss until well mixed. Drop a few chicken pieces into the hot oil and cook 4 to 5 minutes until crisp and brown. Remove chicken with slotted spoon to paper towel lined serving platter and keep warm in a 200 degree oven, while cooking remaining chicken.

To the large skillet used for the vegetables, add all of the following ingredients for the sauce:

1/2 c. reserved pineapple juice
1/2 c. chicken broth
1/2 c. dark brown sugar
2 Tblsp. Cornstarch
3 Tblsp. Ketchup
1/4 c. water
3 Tblsp. Cider vinegar
2 Tblsp. Soy Sauce

Heat to boiling, stirring constantly until thick.
Add vegetables and pineapple and cherries mixture and cook 1 or 2 more minutes until heated through.

Pour sauce with vegetables and fruit over chicken and serve immediately with rice, if desired. NOTE: I serve the chicken on a platter with the sauce on the side so that leftovers do not get soggy (if there should ever be any).

Makes 4-6 servings.
I promise, this will become a favorite.