Sweet and Sour Chicken

Here’s my version of the ever popular Sweet and Sour Chicken. This dish evokes fond memories of the days when my children were still living at home. It was their most requested meal. A hit with children, this recipe doubles as a delicious main course to serve your dinner guests. I like to serve Sweet and Sour Chicken with hot and fluffy rice. Bon Appetit!

Ingredients

4 chicken cutlets (boned and skinned and cut into 4 to 5 strips per cutlet)
salt
pepper
1/2 cup flour (more, if needed)
3 eggs, beaten
1/2 cup bread crumbs or matzah meal (more, if needed)
cooking oil (to cover bottom of large skillet by 1/4”—I use canola oil)
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon paprika
1 (1 pound, 4 ounces) can of pineapple chunks in unsweetened juice
1/4 cup soy sauce
1/4 cup cider vinegar
1 small green pepper, sliced into strips
1 small onion, sliced
1 cup canned diced tomatoes, drained
Hot, cooked rice

Optional garnish

4 scallions, sliced thinly on the diagonal
2 tablespoons chives, chopped or snipped with a scissor

Sprinkle chicken with salt and pepper on both sides.

Place flour, beaten eggs, and bread crumbs in separate bowls or plates.

Dip chicken strips first in flour, then egg, then breadcrumbs, shaking off the excess. Place on rack or plate and continue with remaining chicken strips.

Heat oil in a large 12” skillet. Make sure it is hot before frying chicken. You can test the oil by sprinkling in some bread crumbs—if they sizzle—the oil is ready. Fry the chicken until golden brown on both sides—this takes at least a few minutes per side. Drain on paper towels.

Combine sugar, cornstarch and paprika in a large straight-sided 12” skillet or a Dutch oven. Drain pineapple, reserving juice. Add enough water to pineapple juice to make 2 cups. Add pineapple juice, soy sauce and cider vinegar to cornstarch mixture.

Blend well all ingredients with a whisk and cook, stirring frequently. When mixture comes to a boil, stop whisking and boil for one minute.

Add green peppers and onions and cook for about 5 minutes until tender crisp. Add pineapple chunks and tomatoes and cook briefly until heated through. Add chicken strips making sure they are completely coated with the sauce and cook on low flame for 3 to 5 minutes until just heated through.

Serve with rice. If desired, garnish with scallions and chives,

Essex Fells Magazine

March 2011