Sweet and Sour Chicken I
Pan fried chicken cubes served with a sweet and sour sauce.
Servings per recipe: 8
Calories per serving: 639
Preparation time: 30m
Total cooking time: 1h
Ingredients:
- 1 (8 ounce) can pineapple chunks, drained (juice reserved)
- 1/4 cup cornstarch
- 1 3/4 cups water, divided
- 3/4 cup white sugar
- 1/2 cup distilled white vinegar
- 2 drops orange food color
- 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 1/4 cups self-rising flour
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 egg
- 1 1/2 cups water
- 1 quart vegetable oil for frying
- 2 green bell pepper, cut into 1 inch pieces
Directions:
- 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 10 minutes, or 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 top.
Nutrion facts:
| Total Fat | 18.4g | 28% |
| Saturated Fat | 3.0g | |
| Cholesterol | 160mg | 53% |
| Sodium | 759mg | 30% |
| Potassium | 742mg | 21% |
| Total Carbohydrates | 56.2g | 18% |
| Dietary Fiber | 1.8g | 7% |
| Protein | 59.2g | 118% |
| Sugars | 24g | |
| Vitamin A | 201IU | |
| Vitamin C | 29mg | |
| Calcium | 158mg | |
| Iron | 4mg | |
| Thiamin | 0mg | |
| Niacin | 40mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 82mg | |
| Folate | 86mcg |
