Chinese sweet and sour chicken

1 Servings

Ingredients

Quantity Ingredient
3 Chicken breast halves; skinned, boned
Oil; (for deep frying)
1 Egg white
3 tablespoons Cornstarch
1 can Unsweetened pineapple chunks with juice; (8 oz.)
1 tablespoon Vegetable oil
2 Green peppers; cut in strips
1½ cup Chicken stock
1 tablespoon Light brown sugar
1 tablespoon Vinegar
2 tablespoons Soy sauce
¼ cup Water
Hot cooked rice or chow mein noodles
6 servings.

Directions

Slice chicken breasts lengthwise in narrow strips. In a wok or deep heavy skillet, pour oil to a 1½ inch depth. Heat oil to 350 degrees. In a small bowl, beat egg white until frothy. Add 1 teaspoon cornstarch; continue beating. Gradual- ly add 1 tablespoon plus 2 teaspoons cornstarch, beating until egg whites form soft peaks. Dip chicken strips, 1 at a time, in egg white mixture; drain over bowl. Fry strips in hot oil, a few at a time, until evenly browned. Drain on paper towel. Repeat with remaining chicken. Pour oil from wok or skillet; discard. Wipe skillet clean with paper towel. Drain pineap- ple, reserving juice. Place skillet over high heat. Add 1 tablespoon oil. When hot, add green peppers. Stir-fry 2 to 3 minutes or until crisp-tender. Pour in reserved pineapple juice and steak.

Add sugar, vinegar and soy sauce. Stir to blend. In a small bowl, combine water and remaining 1 table- spoon cornstarch. Stir cornstarch mixture into simmering pineapple juice mixture. Add pineapple chunks and fried chicken strips, stirring until sauce has thickened. Serve hot over rice. Makes 4 to Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 22, 1998

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