We had never really tried sweet and sour chicken as a family until we attended a family business conference a few years back.
Every day during the 3 day conference we would walk across the parking lot from the conference room to the food court of a nearby mall to eat our lunch.
Every day – without fail – the two rival Chinese stands would be hawking free samples of sweet and sour chicken.
We would know we were near the food court when we heard the Oriental girls calling out, “Sweet and sour chick -en”
Of course we never pass up a free sample – and one bite had us hooked!
It has become a family favorite and even now, we can’t say the name without using an Oriental accent!
“Sweet and Sour Chick- en”
1 pound boneless, skinless chicken breasts, cut in chunks
1 egg white
1/4 teaspoon salt
2 teaspoons corn starch
1 can pineapple chunks, drained (save the juice)
1 green pepper, sliced (optional)
1 onion, sliced (optional)
Sweet and Sour Sauce
1 tablespoons corn starch
1/2 cup sugar
1/4 cup white vinegar
1/4 cup pineapple juice
2 teaspoons soy sauce
1/4 cup water
Mix egg white, salt, and corn starch. Coat the chicken with the mixture and let sit for at least 15 minutes.
Combine all the ingredients for the Sweet and Sour Sauce in a saucepan. Cook over medium heat, stirring, until the mixture boils and thickens. Set aside.
Heat a large skillet and add 1 tablespoon of vegetable oil.
Fry chicken until brown. Add pineapple chunks and other vegetables if desired.
Pour Sweet and Sour Sauce over all and heat through.
Eat over rice.
Chopsticks are optional!
I’ve linked this post up with Tasty Tuesday at Balancing Beauty and Bedlam and Tempt My Tummy Tuesday at Blessed with Grace.