Tasting Life One Dish At A Time

Entree

Sweet and Sour Chicken

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Sweet and Sour Chicken

An adaptation of a recipe in The New Classic Chinese Cookbook, along with another chinese chicken recipe. The combination of flavors is excellent!
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Servings: 6
Course: Entree
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1/2 cup milk
  • 1/2 cup sherry
  • salt and pepper to taste
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 4 tablespoons olive oil
  • 1 tablespoon sesame seed oil
  • 2 teaspoons ginger minced
  • 2 teaspoons garlic minced
  • 1/2 cup water chestnuts halved
  • 1 cup canned pineapple cubed (retain juice)
  • 3/4 cup red and green bell pepper cubed
  • 1/4 cup sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 3/4 cup white vinegar
  • 1/2 cup water or chicken broth
  • 1 tablespoon corn starch
  • 2 tablespoons water

Equipment

  • bowl for chicken marination
  • sauce pot
  • large skillet

Method
 

  1. Cube the chicken and place in a bowl. Add the milk, sherry and salt and pepper, mix until coated, then place in fridge for 1 hour. Drain without drying.
  2. Mix the flour and the baking powder, then coat the cubes liberally. (You may need more flour for this step)
  3. Heat the olive oil in the non-stick frying pan, and saute the chicken over medium heat, rotating once during cooking. Cook until crusty and brown, but not burnt, then remove.
  4. While chicken is being fried, heat a small pot over moderate heat, adding sesame oil. Cook garlic and ginger until browned. Add pineapple, water chestnuts and bell pepper.
  5. Stir in rest of ingredients except corn starch and water, and heat until bubbling. Add corn starch (mixed with water first) and thicken the sauce. Remove from heat and pour over chicken. If saving for later, do not mix sauce and chicken, otherwise chicken will be soggy.
  6. Serve on a bed of jasmine rice and enjoy!

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