Tuesday, May 13, 2014

Sweet and Sour Chicken

One of my students brought this recipe in for me to try. It is a great recipe. Everyone (even the kids!) raved about this dinner. We will be making it again very soon. 

2 large chicken breasts, cut into 1-inch cubes
1/2 cup plus 3 Tablespoons cornstarch
2 eggs
1 can (20 oz) pineapple 
1/3 cup water
3 Tablespoons vinegar
1 Tablespoon soy sauce
1/2 cup brown sugar
1 pepper (any color), cut in bit-size pieces. 

Start by cutting your chicken into bite-size pieces. Toss chicken pieces with 1/2 cup cornstarch. 
Scramble the two eggs in a bowl. Dip cornstarch-coated chicken in the egg mixture.  Place chicken in 1-2 Tablespoons of hot oil. Cook for 1-2 minutes on each side. 

Place cooked chicken on a paper towel. (I used a Wok to cook the chicken, so I had to do 4 batches of the chicken before it was all cooked.)
Meanwhile, mix the sauce ingredients... In a measuring cup, add the pineapple juice from the can of pineapple. Add water until you reach 1 1/3 cup total liquid. Stir in 3 Tablespoons cornstarch, 3 Tablespoons vinegar, 1 Tablespoon soy sauce, and 1/2 cup brown sugar. Place the liquid in a large saucepan. Whisk on medium-high heat until sauce is thickened. 

Add the peppers and chicken. (I did leave some of the chicken pieces out of the sauce for the kids. They wanted to dip their chicken in the sauce. ) I also added about 1/4 cup of the pineapple pieces, but you could add as much or as little as you want. (My kids preferred to eat the pineapple separately. ) Let simmer for about 10 minutes. 

Serve with rice.