Sweet and Sour Chicken I
Sweet and Sour Chicken I might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains about 29g of protein, 16g of fat, and It is a budget friendly recipe for fans of Chinese food. Head to the store and pick up water, distilled vinegar, self-rising flour, and a few other things to make it today. To use up the white distilled vinegar you could follow this main course with the Mini Strawberry Pavlovas as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 1 hour.
Instructions
In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring.
Heat to boiling. Turn off heat.
Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg.
Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly.
Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden.
Remove chicken, and drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter.
Pour hot sweet and sour sauce over top.