Sweet and Sour Chicken
- 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1 (8 ounce) can pineapple chunks, drained (juice reserved)
- 2 green bell pepper, cut into 1 inch pieces (I used red and yellow peppers for more color)
- 1/4 cup cornstarch
- 1 3/4 cups water
- 3/4 cup white or brown sugar (I used brown)
- 1/2 cup distilled white vinegar
- 2 drops orange food color (Optional - I didn't use it)
- 2 1/4 cups flour
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper (I used black and it was fine)
- 1 egg
- 2 cups water
- 1 quart vegetable oil for frying
1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over