Today I’ve got a sweet and sour chicken recipe for you! It’s a combination of this recipe, by the Brown-Eyed Baker, and another one which, unfortunately, I’ve lost the link to! Basically, I did the chicken the way the first recipe says to except I didn’t bake it, and the sauce the way the second recipe says to (except I doubled the amount and added garlic, as in the first recipe). The sauce was almost too vinegary so I might try to adjust that next time. (I had avoided the sauce from the first recipe because the writer said she had JUST eaten Chinese food for the first time, so I didn’t trust her judgment of the sauce.) Anyway, here’s the melded/adjusted recipe:
Sweet and Sour Chicken (2-4 Servings)
Ingredients for the chicken & veggies:
– One large chicken breast, cut into bite-sized chunks.
– One can of pineapple (chunks, or slices are fine if you chop them up)
– One yellow pepper (or red, or whatever)
– Baby corn (not crucial; I just happened to have some left over)
– One quarter of an onion, cut in big flakes.
– Corn starch (enough to coat the chicken pieces in)
– Canola oil (or whatever) to fry the chicken in
– Tasty rice to put it in (we use jasmine because we have a ton of it)
For the sauce:
– 2/3 cup rice vinegar
– 8 tablespoons brown sugar
– 2 tablespoons ketchup
– 2 teaspoons soy sauce
– 4 teaspoons cornstarch mixed with 8 teaspoons water
– 1 tsp. of garlic powder (optional)
1. Get the rice going, if you don’t already have it made.
2. Pre-cut your chicken into chunks, and your veggies and the pineapple, but keep all the things separate.
3. Lightly beat one egg. Batter the chicken chunks in the corn starch, then coat them in the egg.
4. Fry the chicken in some heated canola oil (as much or little as you choose; I tried not to use a ton but enough to cover the pan). Don’t overcook it! Chicken cooks quickly.
5. Combine the sauce ingredients (the cornstarch and water has to combined and mixed well first, separately).
6. Boil and then simmer the sauce til it thickens.
7. You need to also be cooking the vegetables. I started them out in a pan with a little butter-flavored pam, adding the onions first and then the yellow pepper and baby corn. Depends how soft you like your onions and yellow pepper. After a while I poured in some of the sauce, too.
8. Drain the chicken chunks on paper towels, then toss them into the rest of the sauce. Could probably also toss the veggies in but I didn’t.
9. Towards the end, add the pineapple, however you want (I put it in the pan with the vegetables and made sure it was nice and hot, and added a little more sauce to the veggies to coat them and the pineapple more).
10. Serve the chicken, veggies and pineapple on warm rice.