Wednesday, February 20, 2008

Sweet and Sour Chicken

4 boneless, skinless chicken breasts, cubed

Marinade:
1 egg
1 T. cornstarch
2 t. soy sauce
dash pepper

Mix ingredients together, stir in chicken and refrigerate 1 hour or longer.

Batter:
1/2 c. flour
1/2 c. water
1/4 c. cornstarch
1 T. oil
1/2 t. baking soda

Mix ingredients together.

Pour oil into wok and preheat on medium heat. Line a cookie sheet with paper towels and place in 200 degree oven. Put 8-10 pieces of chicken into batter; coat well. Drop chicken into hot oil one at a time. Cook on one side until golden brown, then turn and cook til golden brown. Remove and place on cookie sheet to keep warm until ready to serve.

Sauce:
1 1/4 c. sugar
1 c. chicken broth
3/4 c. white vinegar
1 T. oil
2 t. soy sauce
dash of salt
garlic

Combine all ingredients in a saucepan over medium high heat. Bring to a boil. Mix cornstarch and water; slowly stir into sauce. Stir until thickened.

1/4 c. cornstarch
1/4 c. cold water

Serve chicken with rice and pour sauce over individual servings.

2 comments:

Sydney said...

Yum, yum, yum. I've never had sweet and sour without ketchup in the recipe but this was divine. After we finished eating my husband said he was already craving more! So good!

AW said...

Loved it. Great hit with my family. I accidentally put in 1/2 cup of corn flour instead of 1/4 into the batter, and so I ended up doubling the batter recipe. It probably gave the chicken extra coating and it was still so good. My husband complimented it all through dinner. Thanks!!