Ingredients
8
8 servings
- •1.75 cups water, divided
- •1 (8 ounce) can pineapple chunks, drained (juice reserved)
- •0.75 cup white sugar
- •0.5 cup distilled white vinegar
- •2 drops orange food color
- •0.25 cup cornstarch
- •2.25 cups self-rising flour
- •2 tablespoons vegetable oil
- •2 tablespoons cornstarch
- •1 egg
- •0.5 teaspoon salt
- •0.25 teaspoon ground white pepper
- •1.5 cups water
- •8 skinless, boneless chicken breast halves - cut into 1 inch cubes
- •1 quart vegetable oil for frying
- •2 green bell pepper, cut into 1 inch pieces
Instructions
- Combine 1 1/2 cups of water, reserved pineapple juice, sugar, vinegar, and orange food coloring in a medium saucepan. Bring to a boil over medium heat; set aside.
- Mix 1/4 cup cornstarch and 1/4 cup water together in a small bowl until smooth; pour into the sauce, stirring continuously, until slightly thickened.
- Place flour, 2 tablespoons oil, 2 tablespoons cornstarch, egg, salt, and white pepper in a large bowl; gradually whisk in 1 1/2 cups water to make a thick batter.
- Add chicken pieces; stir until well coated.
- Heat oil in a large, deep skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in preheated oil until golden, about 10 minutes; remove and drain on paper towels.
- Layer green peppers, pineapple chunks, and cooked chicken pieces on a platter; pour hot sweet and sour sauce over top.
- Serve hot and enjoy!
Nutritional Facts
Per 8 servings
- Calories: 639
- Carbohydrate: 56g
- Fat: 18g
- Fiber: 2g
- Protein: 59g
- Sugar: 24g
Related Recipes
Sweet and Sour Chicken Stir Fry
Easy Sweet and Sour Chicken
Sweet and Sour Chicken with Pineapple
Sweet and Sour Orange Chicken
Sweet and Sour Chicken II
Sheet Pan Sweet and Sour Chicken
Crispy Sweet and Sour Chicken
Pineapple Sweet & Sour Chicken
Herbed Sweet 'n' Sour Chicken
Sweet Potato Chicken Stir-fry With Peanut Sauce
Asian Orange Chicken
