Sweet and Sour Chicken

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12 Servings
Chicken
Chinese
Spicy Sweet Lunch Dinner Chicken Chinese

8 half cken breasts
2 1/4 cup ur
1/2 tsp t
1 tsp per (or more)
1/2 tsp t
1 1/2 tsp ing powder
2 TBS oil
2 TBS nstarch
1
2 cups water
2 tsp on powder (optional)
1 oil for frying

Cut up chicken in bite size pieces.Season with pepper, 1/2(or so) tsp salt and 1 tsp onion powder.In a large bowl, combine flour, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp onion powder, baking powder, and cornstarch. Mix oil, egg and water. Incorporate the dry with the wet ingredients to make like a pancake batter. Pour batter over cut up chicken and mix to coat all pieces.Heat oil to about 350. Using a fork, pick up chicken piece9covered in batter) and scrape the excess batter off using the edge of the bowl. Place in hot oil and deep fry until golden. Do not overcrowd.Drain on paper towels.You can use the chicken then or let cool and place in small bags and freeze. If using later from freezer,defrost in the toaster oven at 45o. till nice and crispy. Vegetables and sauce: 1 bell pepper, diced, any color or a mix 1/2 onion , diced 2-3 garlic cloves sliced or minced 2-3 bunches green onion , cut up in 2 inch pieces 1-2 tsp sesame seeds 2 tsp olive oil 1/3-1/2 cup duck sauce 8- 10 chicken pieces In a large skillet, heat oil till hot. Add peppers and onion.Stir fry for 1-2 minutes...not too long, you still want them to be crisp. Add garlic and stir fry for 30 seconds. Add about 1/2 cup sauce(or more depending how much chicken you add). Cook till hot about 30 seconds or so. Add crispy chicken and mix to coat with sauce. Add green onion.Take off heat. Sprinkle with sesame seeds.


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