Answers:
INGREDIENTS:
Chicken Bits:
2 pounds skinned, de-boned chicken, cut into bite-sized pieces
1 cup all-purpose flour
A little fresh ground black pepper, ground ginger and garlic powder to season flour (not a lot)
1/2 cup milk
2 eggs
Vegetable oil
Vegetables:
1 green bell pepper, wash, seeded and cut into 1/2-inch square bits
1 red bell pepper, wash, seeded and cut into 1/2-inch square bits
1 substantial yellow onion, skinned, root closing stages removed, cut into 1/2-inch bits
2 medium carrot, peeled and trimed, slice delicately on the diagonal
1 20-ounce can pineapple chunks in liquid (no added sweeteners)
Sweet and Sour Sauce:
1/2 cup reserved pineapple juice
1 cup marine
1/4 cup granulated sugar
1/4 cup red wine vinegar
3 tablespoons lemon juice
4 - 6 drops red food coloring
2 rounded tablespoons corn starch mixed surrounded by enough cold sea to make a slurry
PREPARATION:
Directions for Making Chicken Bits
When adjectives the chicken into bite-sized pieces, remove any fat, gristle or connective tissue. If the chicken is soft-frozen or almost thaw it is easier to cut.
In small frying pan, make a payment 1/2-inch vegetable oil.
Heat to deep-frying heat.
In a bowl mix eggs and milk. Beat until well combined.
Place flour and seasonings within a shallow bowl and mix.
Dunk pieces of chicken in the egg and milk mixture. Allow excess to drain.
Dredge the chicken pieces surrounded by the flour coating thoroughly. Here is your chance to practice beside your chop sticks and keep the flour past its sell-by date from your fingers.
Drop pieces into the hot oil and fry until wide golden brown. Turn as necessary to cook evenly on adjectives sides. When golden brown, remove to paper towel covered plate to drain.
Repeat until adjectives chicken pieces are cooked. Set aside until assembly.
Directions for Making Sweet and Sour Sauce
Place pineapple and water contained by sauce pan. Heat over low flame. Slowly supply sugar while stirring.
When sugar has dissolved, slowly join the vinegar and the lemon juice while stirring.
Add corn starch slurry and stir while heat. Bring to a boil.
Stir constantly until thickened. Add food coloring (a couple drops at first and later adjust until you have the red color you like) and stir all right to mix. Continue to heat and stir until almost a syrup. Remove from bake and set aside.
Note: You will be judging the solidity of the sauce while it is hot. It will thicken considerably when it is set aside and cools. Later, when added to the vegetables, the moisture from the vegetables will thin the sauce slightly a bit.
Directions for Assembling Completed Dish
Add a little vegetable grease to a large frying vessel or wok. Bring to frying temperature over prevailing conditions heat. Add vegetables (but not the pineapple) and cook, stirring frequently, until onions originate to caramelize.
Add sweet and sour sauce and continue cooking and stirring until vegetable are bite tender and sauce have re-thickened and clings to the vegetables.
Add pineapple and chicken bits and fold into the vegetables and sauce. Simmer until heated through. Serve.
Most home-made sweet and sour sauces are made with brown sugar and the sauce have the distinctive coffee color of the molasses in the brown sugar. This recipe produces a red sweet and sour sauce that looks purely like the Chinese restaurant take-out food but we reckon that it tastes abundantly better. Try it and see how easy it is to build tasty oriental-style food at home.
this is the one i form. i got it from my cooking frothy subscription. it's quite spicy.
Sweet and Sour Chicken
1 tablespoon olive oil
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/4 teaspoon crushed red pepper
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 (15 1/4-ounce) can pineapple chunks within juice, undrained
1/3 cup reduced-sodium soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons cornstarch
2 teaspoons brown sugar
1/4 cup dry-roasted chopped cashews (optional)
Heat grease in a big nonstick skillet over medium-high heat.
Add garlic, ginger, red pepper, and chicken to tub; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.
Add onion, celery, and bell pepper to container, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to jar; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup liquid, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring near a whisk until smooth.
Return chicken mixture to pan. Stir within juice mixture; bring to boil. Cook 1 minute. Sprinkle next to cashews.
Set your oven to 400 F. Cook for 20 minutes. Then put it outside for the cat to eat
Do you suggest like this?
Sweet and Sour Chicken
225g can pineapple pieces
1 Tbsp grease
400 g skinless chicken fillet, diced
1 onion, chopped
1 garlic clove, crushed
1 tsp grated fresh root ginger
1 red pepper, diced
100 g green beans, sliced
1 tblsp soy sauce
Sweet and Sour Sauce
1 tblsp soy sauce
1 tblsp mustard
1 tblsp catup
1 tblsp hot sauce
1 tblsp vinegar
1 tblsp brown sugar
cornstarch - to thicken
Drain pineapple pieces, reserving liquid.
Heat oil within a frying pan.
Add chicken, cook until browned.
Add onion, garlic and ginger.
Cook 2 minutes, stirring.
Reduce steam, add pepper, green beans and pineapple.
Combine pineapple liquid, soy sauce, sauce mix.
Add to pan, bring to the boil, stirring, cover and simmer 3 – 4 minutes.
Serve on rice.
you can put together the sauce but on medium- hi heat.
* what you could do is overheat meat until almost done at 350 degree F
* Or to some extent boil the chicken till 1/2 done, then append to completed sauce.
Ingredients:
1/2 ketchup
1/2 vinegar
add brown sugar to tang.
you can also use cornstarch to make the sauce thicker.
you can engineer it like a stirfry. first cut your chicken into strips and fry sour (using a wok will be good)
you can add garlic ginger. sliced onions, sliced carrot, snow peas, sliced capsicum. and toss with sweet and sour sauce through and serve.
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