Ingredients:
3 tablespoons soy sauce
1 tablespoon sherry wine
1 egg
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup cornstarch
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 cups vegetable oil
1 (15 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup catsup
1/4 cup vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into 1-inch pieces
hot cooked rice
1 tablespoon sherry wine
1 egg
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup cornstarch
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 cups vegetable oil
1 (15 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup catsup
1/4 cup vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into 1-inch pieces
hot cooked rice
Directions:
1 Mix together first 6 ingredients.
2 Add chicken; coat well.
3 Heat oil in electric skillet to 375 degrees.
4 Fry chicken until lightly browned.
5 Removed chicken; drain.
6 Drain pineapple, reserving liquid.
7 Add enough water to juice to make 1 cup.
8 Add 2 T. cornstarch, mixing well.
9 Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
10 Bring mixture to a boil.
11 Stir green pepper and chicken into sauce; cook until thoroughly heated.
12 Serve over rice.Source: http://www.food.com/recipe/sweet-and-sour-chicken-25487
2 Add chicken; coat well.
3 Heat oil in electric skillet to 375 degrees.
4 Fry chicken until lightly browned.
5 Removed chicken; drain.
6 Drain pineapple, reserving liquid.
7 Add enough water to juice to make 1 cup.
8 Add 2 T. cornstarch, mixing well.
9 Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
10 Bring mixture to a boil.
11 Stir green pepper and chicken into sauce; cook until thoroughly heated.
12 Serve over rice.Source: http://www.food.com/recipe/sweet-and-sour-chicken-25487
