Tuesday, January 26, 2010

Flavor of the Week {Sweet & Sour Chicken}

I love this meal! If you like S&S Chicken, you have to try this one! The S&S sauce from scratch couldn't be easier and all the yummy veggies are so delish!

Sweet & Sour Chicken adapted from Blogchef.net

Ingredients:
6 boneless skinless chicken breasts (cut into 1” cubes)
Flour
4 egg yolks
2 Tablespoons soy sauce
Oil
3 firm tomatoes (cut into 1 inch chunks)
2 onions (cut into 1 inch chunks)
1 green pepper (cut into 1 inch chunks)
1 can pineapple chunks (reserve juice for sauce)

Sweet and Sour Sauce-
½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch

Step 1: Mix egg yolks and soy sauce with a bit of water. Roll the chicken in flour, egg, and then flour again. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.






(Sometimes I skip step 1 and just stir fry the raw chicken in EVOO and a little soy sauce instead of frying it. It's healthier and I don't care for fried food much, but this time, I wanted to make it the way the hubby likes it)

Step 2: Stir fry pepper and onions in a wok or large skillet for about 2-3 minutes so they are still crisp and colored. Remove from pan and set aside.

Step 3: Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of pineapple juice and stir into the sauce to thicken. (WARNING: it smells AWFUL while it's cooking...the vinegar burns my nose, but stick it out, it's worth it when it's finished!)

Step 4: Add tomato and pineapple chunks to the sauce and heat thoroughly. Pour mixture gently over chicken.
Pour your peppers and onions on, mix and serve.

Best served while chicken bits are crispy and vegetables are crunchy still and we like it over steamed white rice! Let me know how you like it!

1 comments:

Julie the Army Wife said...

That looks really yummy!!!