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Harvey Moy's Sweet and Sour Chicken
1 1/2 C. flour
1 1/2 C. cornstarch (divided)
3/4 t. baking powder
6 C. water (about) (divided)
2 C. sugar
1 C. vinegar
1 can (20 oz.) pineapple chunks, drained
2 green bell peppers, cored and cut into small triangle sections
2 tomatoes, cut into small triangle sections
Corn or peanut oil for frying
2 to 2 1/2 lbs. boneless skinless chicken breasts (cut into pieces 2-inches long and 1/2-inch thick)
Salt and pepper to taste
1/4 C. sesame seeds (browned in a dry pan over medium heat for 30 seconds)
Hot cooked rice (optional)
Make breading and sweet sour sauce first.
To make breading:
In medium bowl, combine flour, 1 cup cornstarch and baking powder. Add egg and 13/4 cups water. Mix until smooth using electric mixer. Consistency should be very thick and just slowly drip from beater.
To make sweet sour sauce:
In large saucepan, boil 4 cups water. Reduce heat to medium and add sugar and stir until sugar dissolves. Add vinegar and stir in. Increase heat to high.
In small bowl, mix together remaining 1/2 cup cornstarch and 1/4 cup water. Pour cornstarch mixture slowly into sugar/vinegar mixture and cook over high heat stir until sauce starts to boil, then thicken to medium gravy. Add pineapple, peppers and tomatoes and cook 30 seconds. Set aside and keep warm.
Pour oil into large wok to depth of 3 to 5 inches. Heat oil to 350° F.
Season chicken pieces with salt and pepper if desired. Place in breading mixture, making sure all pieces are lightly coated. Once oil is reaches 350° F., individually place coated chicken strips in hot oil. Cook only 1/4 to 1/2 of the chicken at a time. Cook 5 to 7 minutes, or until pieces are golden brown and cooked through. Remove chicken from oil with slotted spoon and let drain on paper toweling. Keep warm. When oil again reaches 350° F. finish remaining chicken strips.
Set chicken pieces atop rice, if using, top with sweet sour sauce. Garnish with sesame seeds.
Makes 4 servings.
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