Chinese Sweet and Sour Chicken
Try this Chinese Sweet and Sour Chicken recipe, or contribute your own. "Meringues" and "Poultry" are two of the tags cooks chose for Chinese Sweet and Sour Chicken.
Yield: 1 Ready in 1 hours
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Chinese Sweet and Sour Chicken Preparation
Slice chicken breasts lengthwise in narrow strips. In a wok or deep heavy skillet, pour oil to a 1 1/2 inch depth. Heat oil to 350 degrees. In a small bowl, beat egg white until frothy. Add 1 teaspoon cornstarch; continue beating. Gradual- ly add 1 tablespoon plus 2 teaspoons cornstarch, beating until egg whites form soft peaks. Dip chicken strips, 1 at a time, in egg white mixture; drain over bowl. Fry strips in hot oil, a few at a time, until evenly browned. Drain on paper towel. Repeat with remaining chicken. Pour oil from wok or skillet; discard. Wipe skillet clean with paper towel. Drain pineap- ple, reserving juice. Place skillet over high heat. Add 1 tablespoon oil. When hot, add green peppers. Stir-fry 2 to 3 minutes or until crisp-tender. Pour in reserved pineapple juice and steak. Add sugar, vinegar and soy sauce. Stir to blend. In a small bowl, combine water and remaining 1 table- spoon cornstarch. Stir cornstarch mixture into simmering pineapple juice mixture. Add pineapple chunks and fried chicken strips, stirring until sauce has thickened. Serve hot over rice. Makes 4 to 6 servings. Posted to recipelu-digest by "Diane Geary"
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