Sunday, September 28, 2008

sweet & sour chicken

If this didn't make my house smell like hot oil, we'd have it weekly. I grew-up with my Grandma and Mom making this recipe, and now I make it for my family. It is one of Scott's favorites, but we usually only have it on "special occasions."

(note: does not work well for leftovers, the chicken gets mushy)

1 1/2 lbs chicken, cut into small cubes (1" or so)
peanut oil for deep frying (375-degrees)

Batter... combine following until smooth

1/2 cup flour
1/4 cup cornstarch
1 Tbsp baking powder
1/2 tsp baking soda
3/4 cup cold water (needs to be cold!)

Sauce... heat in saucepan over low/medium heat, whisking to prevent lumps, until thick and bubbly (doesn't take too long, but burns easily!)

3/4 cup sugar
2 Tbsp vinegar (I prefer cider vinegar)
3 Tbsp ketchup
2 Tbsp cornstarch
3/4 cup water

*Add chicken to batter, then carefully add chicken to oil to deep fry. Only needs to cook a few minutes. Set on paper towel to absorb excess oil. (this is a process and takes awhile to cook all of the chicken b/c you can't just dump it all in at once, just a few at a time... otherwise you'll get a huge ball of chicken)

*Place cooked chicken on large platter. Top with pineapple chunks, bell pepper slices, tomatoe wedges. Drizzle with sauce, sprinkle with sesame seeds.

*Serve with rice.


from GG's kitchen


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