Tuesday, June 17, 2008

Sweet and Sour Chicken

1/2 cup flour
1/4 cup cornstarch
1 Tbsp Baking Powder
1/2 tsp. baking soda
3/4 cup cold water
2-3 Boneless Skinless Chicken Breasts or Thighs
Oil for frying

Sweet and Sour Sauce
1/2 can of canned pineapple drained- save juice- bite size pieces
3/4 c pineapple juice from drained pineapple (add water if neccesary)
2 T rice vinegar or ordinary white vinegar
3 T Catsup
2/3 cup white sugar
Vegetables such as carrots, red pepper, green pepper, zucchini, sliced onion and sliced. The more colorful the nicer it looks!

Bring all ingredients to a boil except veggies. Turn off heat and throw in veggies. They will cook to crisp tender and be perfect by the heat of the sauce.

Cut chicken into bite size pieces and sprinkle with salt.Sauce- Put juice, vinegar, sugar and ketchup in Saucepan and stir till combined. Heat till boiling. Add a bit of cold water to cornstarch until you can stir it and add to saucepan. Stir till thickened. Add vegetables and turn off heat. Your vegetables will cook in the sauce and not be too soggy and wilted. They will be crispy and perfect. Mix Batter ingredients and dip chicken in batter then deep fry in oil. Fry till golden brown. Arrange cooked rice on a platter and top with pork. Pour sweet and sour sauce and serve hot immediately.Yummy!

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