Sweet Sour Chicken

Hey Jude's Note:

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.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 453.59 g boneless skinless chicken breast, cut into 1-inch pieces
• 4.92 ml salt
• 1 egg
• 88.74 ml cornstarch
• oil, for deep-frying

sauce

• 236.59 ml water
• 59.16 ml sugar
• 59.16 ml tomato ketchup
• 59.16 ml white vinegar
• 29.58 ml cornstarch, dissolved in
• 59.16 ml water
• 1 red pepper, cut into 1-inch cubes
• 1 green pepper, cut into 1-inch cubes
• 16 canned pineapple chunks
• steamed rice

Directions:

1. 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.
2. 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.
3. 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.

Reviews

[Gerry sans Sanddunes]

Ouch! The sauce is very McDonald's Chinese ... perhaps it was the use of "ketchup"?