Sweet and Sour Chicken

 4 chicken breasts (about 2 lbs)

1/2 cup corn starch

1/2 cup all-purpose flour

1 tsp salt

1 tsp pepper

2 large eggs

vegetable oil for frying

Quick Sweet and Sour Sauce:

3/4 cu brown sugar

2 Tbsp ketchup

1/4 cup rice vinegar

2 Tbsp soy sauce

2 Tbsp corn starch

1 cup pineapple juice

1.  Cut the chicken into bite sized pieces.

2.  Put the cornstarch, flour, salt, and pepper in a shallow bowl.  Put the eggs in a separate bowl.

3.  Add oil into a pan so that it is at least 2 inches deep.  Heat the oil over medium heat.  The amount of oil used is based off of how large your pan is.  If using a smaller circumference pan, you will need to do multiple batches and you may need to add oil througvout the process.

4.  Work in small batches, dip the chicken into the egg and then toss the chicken in the cornstarch mixture.  Add the coated chicken into the hot oil and brown the chicken on all sides.  Once sides are all browned and chicken is safely cooked, move to a paper towel lined pan to drain off any excess oil.

5.  Continue working in small batches until all chicken is cooked.  Add extra oil if needed.  Make the sauce.

Quick Sweet and Sour Sauce:

1.  For the sweet and sour sauce, whisk together brown sugar, ketchup, rice wine vinegar, soy sauce, and cornstarch in a small saucepan.  Pour in pineapple juice and whisk to combine.

2.  Bring to a simmer over medium-high heat.  Once simmering, sauce will thicken.  Remove from heat and pour over the cooked chicken when ready to serve.

3.  Canned pineapple chunks and bit size pieces of bell pepper are optional but if adding them in, add 1/2 cup of chunk pineapple and 1 cut up bell pepper into the sauce once it is finished simmering.

Notes:

Best is sauce is poured onto the chicken once ready to serve.  Popular additions are pineapple chunks and slices of green bell pepper.  Serve over rice.

Recipe: stay at home chef