2 pounds chicken boneless and skinless-cut into bite size pieces
6 tablespoons red cooking wine
3/4 cup soy sauce
3 eggs, beaten
1 cup cornstarch
1/2 cup floor
1/2 Cup Reserved pineapple juice
1 cup water
1/4 cup sugar
1/4 cup red cooking wine
4-6 drops of red food coloring
2 tablespoons cornstarch mixed in enough cold water to make a slurry
1/4 cup white rice vinegar
1 Green bell pepper cut into 1/2 square bites
1 Red bell pepper cut into 1/2 square bites
1 Large yellow onion cut into 1/2 bites
2 meduim carrots, peeled adn trimmed and cut on the diagonal
1 20 ounce can pinapple chunks no added sweetners
Instructions
Mix all the ingredients together. Add chicken, let sit for 1 hour. Heat oil to a deep frying temperature. Drop pieces into oil and fry deep golden brown. Turn as necessary to cook evenly on all sides. When done, remove to plate covered with paper towels.
Place pineapple juice and water in a saucepan. Heat over low heat. Slowly stir in sugar until sugar is melted. Add cornstarch slurry, stir while heating. Bring to a boil. Add red cooking wine, white rice vinegar, food coloring. Stir well to mix. Continue to hear and stir until almost like a syrup. Remove from heat and set aside.
Add a little vegetable oil to a large pan. Bring to a frying temperature. Add vegetables and cook, stirring frequently until onions begin to caramelize. Add sweet and sour sauce and continue cooking, stirring until vegetables are bite tender and sauce has rethickened and clings to vegetables. Add chicken and pineapple. Fold into the vegetables and sauce. Simmer until heated complelty.
Originally Submitted
10/4/2010
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