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Prep 30 mins
Cook 30 mins
This is a good recipe to have on hand if you're stuck in a cabin in the Northwoods, craving sweet sour chicken, and there's not one Chinese take-out place within 50 miles. That's about the only time I make this since it's way too easy, when I'm home, to pick up the phone and order it from the place down the street! This is a Madame Wong recipe.
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon salt
- 1 egg
- 6 tablespoons cornstarch
- oil, for deep-frying
- 1 cup water
- 4 tablespoons sugar
- 4 tablespoons tomato ketchup
- 4 tablespoons white vinegar
- 2 tablespoons cornstarch, dissolved in
- 4 tablespoons water
- 1⁄2 red pepper, cut into 1-inch cubes
- 1⁄2 green pepper, cut into 1-inch cubes
- 16 canned pineapple chunks
- steamed rice
- Combine chicken, salt, egg and cornstarch. Mix well with your hand. Heat oil until it is smoking hot. Drop chicken into oil one piece at a time. Don't crowd the pieces, do this in batches. Deep-fry until crispy, about 3 minutes. Remove and set aside. Leave oil in pot, you'll reuse it in step 3.
- To make sauce: Pour water, sugar, tomato ketchup and vinegar into saucepan. Bring to a boil. Stir in dissolved cornstarch. Add peppers and pineapple chunks.
- Reheat oil until it is smoking hot. Fry chicken 1 minute more. Remove to a platter. Pour sauce over chicken, serve hot with steamed rice.
Ouch! The sauce is very McDonald's Chinese ... perhaps it was the use of "ketchup"?