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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet and Sour Chicken Recipe

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This recipe for Sweet and Sour Chicken is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. chicken, cut into bite-size pieces
3/4 c. cornstarch
2 eggs, beaten
2-3 Tbsp. vegetable oil
1 (20 oz.) can pineapple tidbits, drained
SAUCE:
3/4 c. sugar
4 Tbsp. ketchup
1/2 tsp. salt
1/2 c. apple cider vinegar (white vinegar works too)
2 Tbsp. soy sauce
1-2 tsp. chili paste (optional.. gives it a little kick)
Directions:
Directions:
Preheat oven to 350 degrees. Place cornstarch in a shallow dish. Dredge each chicken piece in cornstarch then dip in beaten egg. Heat oil in frying pan. Add chicken and cook until lightly browned (doesn't need to be cooked through).
Place drained pineapple tidbits in the bottom of a 9x13 pan. Position chicken tenders evenly over pineapple.
In a medium bowl, whisk together sauce ingredients. Pour evenly over chicken. Bake for 45 min - 1 hour turning once after 30 minutes.
***If you like lots of sauce for extra dipping... double it and pour half over the chicken (as the recipe calls for) and simmer the other half in a small saucepan for 10-15 minutes. If you want to thicken up the sauce combine about 1 Tbsp of cornstarch with 1/4 c. water. About 5 min before serving, SLOWLY whisk in cornstarch mixture to simmering sauce until the consistency is where you want it. You may not need all of the cornstarch mixture.
Number Of Servings:
Number Of Servings:
4

 

 

 

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