Happy Friday!
This sweet and sour chicken and I go waaaaay back. This is the very same recipe that I made in 7th grade "Foods" class in middle school. (I would show a 7th grade photo just for nostalgia, but trust me no one wants to see me in my adolescent glory.)
When we were first married, mr. oopsey daisy called my Mom to get directions on making this dish. He surprised me one day when I came home from work and I discovered him making (you guessed it!) sweet and sour chicken. Now that I think about it, I might have to encourage future surprises such as that. :)
Most recently, this was the very first dish that I made in our new house. Working my way around the kitchen for the very first time was exciting! I know it's silly, but I am still relishing all of the "firsts" in our new home. Mopping the floor for the first time is much more exciting than mopping it any other time after that.
This recipe makes plenty. So either half the recipe or share it with some guests! There are a few steps, but it is surprisingly simple.
Sweet and Sour Chicken
Begin with 3 lb. uncooked chicken, cut into 1-inch pieces. Mix together 1 egg, 1 T. cornstarch, 2 tsp. soy sauce, and a dash white pepper. Stir chicken into this mixture, and refrigerate for 20 minutes:
Mix together: 1 c. flour, 1 c. water, ½ c. cornstarch, 2 T. olive oil, and 1 tsp. baking soda. Add chicken mixture.
Heat oil in skillet to 350. Fry 15 pieces of chicken at a time, for about 3 minutes. Drain on paper towels. Heat oil in skillet to 375. Fry chicken all together for 1 minute, until golden brown. Drain.
Heat together 2 ½ c. sugar, 2 c. chicken broth, 1 ½ c. white vinegar, 2 T. olive oil, 4 T. soy sauce, and 2 cloves garlic. Bring to a boil.
Mix ½ c. cornstarch and ½ c. cold water. Cook and stir until thick.
Stir in 2 cans pineapple chunks, 2 green peppers, cut into small slices, and 3 tomatoes, cut into small slices. Heat to a boiling. Add chicken. Serve over rice.
Enjoy!
No need to copy down the recipe... just click here!
Have a fabulous weekend my friends!
