SWEET & SOUR CHICKEN
MARINADE
:
1/2 tsp. salt
1 1/2 tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
BATTER
:
1/2 c. chicken coating mix
1/2 c. ice water
1 egg yolk
SWEET AND SOUR SAUCE:
1/2 c. Kraft Sweet and Sour Sauce
1/4 c. chicken broth
1/4 c. water
1/2 tsp. cornstarch
1 green pepper, cut into 1 inch pieces
1 med. carrot, sliced inch long then lengthwise
1/2 c. sliced water chestnuts
1 can chunk pineapple
•
Combine marinade ingredients in a small bowl. Add chicken, mix well. Let stand 30 minutes.
•
Combine batter ingredients in a medium bowl until just mixed. Do not stir to blend.
•
Combine Sweet and Sour Sauce, chicken broth, water and cornstarch in a small bowl, set
aside.
•
Heat oil in deep fryer to 350 degrees
•
While oil is heating, coat each piece of chicken with batter. Reduce heat to medium.
•
Carefully lower coated chicken into hot oil with fryer basket.
•
Deep fry chicken 3 minutes or until browned. Remove from oil.
•
Turn heat up to high and heat oil to 400 degrees.
•
Carefully place chicken all at once in hot oil and deep-fry until crisp, about 30 seconds.
•
Remove chicken, draining well. Place on platter.
•
Using a fry pan, place 2 tablespoons oil. Heat to medium. Stir-fry green peppers, carrots and
water chestnuts 2 minutes.
•
Add Sweet and Sour Sauce mixture. Stir in pineapple. Stir-fry until sauce has thickened.
Remove from heat.
•
Stir in chicken and serve immediately. Makes 4 servings.
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