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Old 04-22-2007, 03:40 AM
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Sweet & Sour Chicken

ewriggs originally posted this recipe in December 2006 What’s for Dinner:
Sweet and Sour Chicken
2 # boneless/skinless chicken breasts, cut into bite-size bits (remove any gristle)
1 c flour, sifted or stirred with a fork
To season flour, a little bit of:
Fresh ground black pepper
Ground ginger
Garlic powder
(OR, you can just use some 5-spice powder)
1/2 c milk
2 eggs
Vegetable oil
- - - -
1 green bell pepper, washed, seeded and cut into 1/2-inch bits
1 red bell pepper, washed, seeded and cut into 1/2-inch square bits
1 large yellow onion, skinned, root end removed, cut into 1/2-inch bits
2 medium carrots, peeled and trimed, slice thinly on the diagonal
1 20-ounce can pineapple chunks in juice (no added sweeteners)
- - - - -
1-2 jars sweet and sour sauce from grocery OR
- - - - -
1/2 cup reserved pineapple juice
1 cup water
1/4 cup granulated sugar
1/4 cup red wine vinegar
3 tablespoons lemon juice
4 - 6 drops red food coloring
2 rounded tablespoons corn starch mixed in enough cold water to make a slurry

Heat about 1/2 inch of oil in skillet to deep-frying temperature.
Mix eggs and milk in a bowl.
Mix seasoning in the flour - stir with fork
Coat chicken in the egg mixture, allow excess to drain off, then dip in the seasoned flour, coating well
Fry until done.
Set aside, but keep warm.
Stir-fry the cut/sliced veggies until almost carmelized.
If making your own sauce, heat the pineapple juice over low heat. Slowly add sugar and, when dissolved, add the vinegar and lemon juice, stirring constantly.
Slowly add the cornstarch slurry, and heat on low, and bring to a boil, stirring constantly until thickened.
Add food coloring if desired, and keep adding a few drops at a time, until it is the color you prefer.

OK, you now have all the ingredients. Mix the chicken and the veggies in the sauce and place on or beside rice or noodles.
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