There’s really nothing unique about this recipe other than I keep tweaking it as we remake it. This version is pretty solid and everyone here enjoyed it quite a bit (and that’s saying something with the picky eaters here). I hope you find it as simple and flavorful as we do.
Sweet and Sour Chicken
Ingredients
Instructions
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Place cut up chicken in a zip top bag and dump in the corn starch. Mix this well and set aside.
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Put the flour in one bowl and the eggs, well beaten, in another for your dredge station. If you prefer some additional seasoning in the flour feel free to do so. I like some onion and garlic powder and sometimes a little ground ginger if you want more "Asian zing" to it.
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Heat your oil in a large skillet. You may need more or less oil depending on you pan size but make it deep enough that your chicken will be nearly fully submerged when it's added.
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Take the chicken out of the corn starch and shake off the excess. Put it into the egg wash and then the flour. Shake off the excess flour and place it into your skillet. I have to do this in about 3 batches to get it all in. Let it cook for 3-4 minutes or until it's lightly browned. Take it out and dump it on a screen lined pan (try not to use paper towel as it can sometimes get soggy if it sits in the grease and you want it to stay crispy). Once all the chicken is cooked dump off the oil into a safe container for reuse or disposal.
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In the same pan you cooked the chicken, add a little fresh oil or butter and sauté the onions, peppers, and garlic until they begin to soften. Once they are softened dump in the pineapple and the Sweet & Sour sauce. Once it's all mixed, dump in the chicken and stir it up well. Let this simmer for a minute or so to get the chicken incorporated with the sauce.
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Serve right away. We love it over plain white rice...
