posted by SueFreeman 02-14-101 9:38 AM
Su Mein Lee
Sweet and Sour Chicken
Tempura Batter:
2 eggs
3/4 cup water
1/4 cup oil
1 cup flour
1/4 cup cornstarch
1 tsp. salt
Fried Chicken:
l lb. chicken boneless and skinless cut into finger length strips
1/2 tsp. garlic powder
1 tsp. salt
1/2 medium size tomato cut into bite sized pieces
1/2 green pepper cut into strips
1/2 cup pineapple chunks, reserve juice
6 cups canola oil
Mix batter ingredients together; mix until smooth and set aside.
Remove visable fat from chicken and cut into finger size pieces. Season chicken with salt and garlic powder and lightly coat with cornstarch.
Heat oil to 375 or until med. hot. Dip chicken in batter and fry in oil until chicken floats up and is lightly browned. Remove chicken from oil. Let sit for 10 minutes. Refry chicken two more minutes til golden brown. You fry twice. Once to cook chicken and twice to make crispier. Place fried chicken on paper towels to absorb fat.
Place Chicken in deep dish. Just before serving add tomato and green pepper and 1/2 cup pineapple juice to sauce. Mix and serve.
Sweet and Sour Sauce:
1 cup ketchup
2 Tbl. white rice vinegar
1/2 cup sugar (white or brown is ok)
4 Tbl. orange Marmalade
1 1/2 cup water
1/4 cup cornstarch with 1/4 cup water
In medium saucepan mix all ingredients except cornstarch and bring to boil. Add cornstarch mixture and thicken. Stir constantly while thickening. Sauce can be kept for up to two weeks in Fridge.