Sweet & Sour Chicken
- 20 oz can pineapple chunks, drained (juice reserved)
- 1/4 C cornstarch
- 1 3/4 C water, divided
- 3/4 C white sugar
- 1/2 C distilled white vinegar
- 1/4 C Catalina salad dressing
- 4 chicken breasts - cut into 1" cubes
- 2 1/4 C self-rising flour
- 2 Tbsp vegetable oil
- 2 Tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 egg
- 1 1/2 C water
- 1 quart vegetable oil for frying
- 2 green bell peppers, cut into 1 inch pieces
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1/2 onion, chopped
- 2 1/2 C rice, cooked
Combine flour, 2 Tbsp oil, 2 Tbsp cornstarch, salt, white pepper and egg. Add 1 1/2 C water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces and stir until chicken is well coated.
Heat oil in skillet or wok to 360° F (180° C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken and drain on paper towels.
Saute green peppers, onion, pineapple chunks and carrot with a small amount of oil.
In a saucepan, combine 1 1/2 C water, sugar, vinegar, reserved pineapple juice and Catalina dressing. Heat to boiling. Turn off heat. Combine 1/4 C cornstarch and 1/4 C water; slowly stir into saucepan. Continue stirring until mixture thickens. Add chicken pieces and sauteed vegetables and stir to coat.
Serve over rice.
| Nutrition Facts | ||||||
Serving Size 433 g
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Amount Per Serving
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Calories
691
Calories from Fat
154
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% Daily Value*
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Total Fat
17.1g
26%
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Saturated Fat
3.4g
17%
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Trans Fat
0.0g
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Cholesterol
56mg
19%
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Sodium
270mg
11%
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Total Carbohydrates
110.8g
37%
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Dietary Fiber
4.0g
16%
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Sugars
28.3g
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Protein
21.0g
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Nutrition Grade B+
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* Based on a 2000 calorie diet
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