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
1 pound boneless, skinless chicken, cut into 1-inch pieces
1 teaspoon salt
6 tablespoons cornstarch
2 cups oil (for frying)
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
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.