Crispy Sweet and Sour Chicken
Yield: 4-6 servings
Cook Time: About 20 minutes
Tips: Sauce can be made in advance, then reheated when ready to serve.
Suggestion: Can be served on its own (as shown in photo) or over rice (such as long grain or brown). Serve with stir-fried fresh vegetables.
Ingredients
- Chicken
- 4 skinless, boneless chicken breasts
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 2 eggs
- Sweet & Sour Sauce(recipe follows)
- Sweet & Sour Sauce
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon dry white wine
- 3 tablespoons wine vinegar
- 3 tablespoons catsup
- 2 tablespoons cornstarch
- 1/2 cup water
Directions
Chicken
Remove unwanted parts from chicken breasts and cut into 1-inch cubes. Set aside. In a small mixing bowl, whisk together cornstarch and soy sauce until thoroughly blended. In another small mixing bowl, whisk together salt and eggs until light, then add the to the cornstarch mixture and blend until just mixed.
Heat oil (about 1/2-an-inch deep) in a skillet. (Note: A deep fat fryer may also be used, using enough oil to cover chicken pieces). Heat oil until a small ball of flour mixed with water dropped into the oil floats to the top immediately. Dip the chicken cubes into the egg mixture and drain slightly. Carefully drop the several cubes of chicken at a time into the oil and fry until lightly browned, turning to brown on all sides. Remove with a slotted spoon and drain on a stack of 2-3 paper towels. Cover chicken with aluminum foil while preparing Sweet & Sour Sauce to keep warm.
Place the chicken in individual serving dishes and spoon the Sweet & Sour Sauce over the chicken.
Sweet & Sour Sauce
In a small saucepan, combine sugar, soy sauce, wine, vinegar and catsup and bring to a boil. In a small mixing bowl, whisk together cornstarch and water until dissolved, then add to the sauce, stirring constantly. Cook over low heat, stirring until sauce has thickened.
Remove unwanted parts from chicken breasts and cut into 1-inch cubes. Set aside. In a small mixing bowl, whisk together cornstarch and soy sauce until thoroughly blended. In another small mixing bowl, whisk together salt and eggs until light, then add the to the cornstarch mixture and blend until just mixed.
Heat oil (about 1/2-an-inch deep) in a skillet. (Note: A deep fat fryer may also be used, using enough oil to cover chicken pieces). Heat oil until a small ball of flour mixed with water dropped into the oil floats to the top immediately. Dip the chicken cubes into the egg mixture and drain slightly. Carefully drop the several cubes of chicken at a time into the oil and fry until lightly browned, turning to brown on all sides. Remove with a slotted spoon and drain on a stack of 2-3 paper towels. Cover chicken with aluminum foil while preparing Sweet & Sour Sauce to keep warm.
Place the chicken in individual serving dishes and spoon the Sweet & Sour Sauce over the chicken.
Sweet & Sour Sauce
In a small saucepan, combine sugar, soy sauce, wine, vinegar and catsup and bring to a boil. In a small mixing bowl, whisk together cornstarch and water until dissolved, then add to the sauce, stirring constantly. Cook over low heat, stirring until sauce has thickened.