• Sean Bardwell

Sweet & Sour Chicken

Who needs takeout - a Sweet & Sour Chicken recipe so easy and delicious, it'll probably become a weekly tradition!



For the Chicken:

2 cups flour

1 1/2 tsp salt

2 cups water

3 TBL rice vinegar

1 1/2 tsp baking soda

1-2 lb chicken (tenders work the best)

In a large bowl, mix together the flour, salt and water. In a separate bowl, combine the vinegar and baking soda (it will foam up) and pour into the flour mixture.

Preheat the oven to 200.

Pour oil (about 2" worth) in a large skillet and heat to 350.

Dip the chicken in the batter and shake of the excess. Once the oil is hot, fry the tenders in small batches for about 5 minutes and then drain on paper towels.

Be sure to agitate the chicken once you drop it in the oil to ensure it doesn't stick to the bottom (the chicken should be floating while it cooks).

Keep the chicken warm in the oven while cooking in batches.

For the Sauce:

1 1/2 cups pineapple juice

1/2 cup water

1/4 cup rice vinegar

1 1/2 TBL soy sauce

3/4 cup brown sugar

1/4 cup cornstarch

1 1/2 tsp orange peel

Combine all ingredients in a saucepan.

Cook over medium heat until thick, stirring constantly.

Once you start to notice the darker color starting to poke through in your sauce, it means it's almost done and you can turn off the heat. Continue to stir until the color has completely darkened and thickened.

To serve:

Serve the chicken over rice, drizzled with sauce.



Eat this & B well

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