Sweet and Sour Chicken

Captain Cavedweller loves Chinese food.  Years ago, when he told me his grandma made the best sweet and sour chicken, I was skeptical. After all, grandmas make the best everything, right?

Then I tasted her sweet and sour chicken. CC wasn’t kidding. It was the best!

When I included mention of Nell’s delicious sweet and sour chicken in Rescuing the Rancher, that’s a tip of the head to our grandma Nell’s own wonderful recipe.

I thought I’d share it with you today.

Sweet and Sour Chicken

INGREDIENTS:

Chicken

1 pound boneless, skinless chicken, cut into 1-inch pieces

1 egg

1 teaspoon salt

6 tablespoons cornstarch

2 cups oil (for frying)

Sauce

6 tablespoons ketchup

6 tablespoons white vinegar

6 tablespoons sugar

1 1/2 cups cold water

3 tablespoons cornstarch

1/2 onion cut into 1/2-inch cubes

1/2 red pepper cut into 1/2-inch cubes

1/2 green pepper cut into 1/2 inch cubes

1 20-ounce can pineapple chunks, drained

DIRECTIONS:

Combine chicken with salt, egg, and cornstarch, mixing well until each piece is coated.

Heat oil in a heavy, deep pan until 400 degrees. Drop chicken into oil one piece at a time, being careful to avoid splashing oil and getting burned. Deep-fry until crispy (about three minutes). Remove chicken and set aside.

To make the sauce, mix ketchup, vinegar, sugar, and water in a saucepan. Bring to boil. Drain the juice off the pineapple and use it to dissolve the 3 tablespoons cornstarch. Add to sauce then add onion, peppers, and pineapple chunks. Cook a few minutes, until peppers are tender, then remove from heat.

Reheat oil and add chicken, cooking for one minute more, then remove to a serving platter. Top with sauce and serve with rice.

 

Find out more about Rescuing the Rancher and Grandma Nell’s recipes here.

 

 

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on pinterest
Share on Pinterest
Share on email
Share by Email

Leave a Reply

Your email address will not be published. Required fields are marked *