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 my family’s most requested meal. A hit with children, this recipe doubles as a delicious entree to serve your dinner guests. I like to serve Sweet and Sour Chicken accompanied with hot and fluffy rice. Bon Appetit!
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 apple 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 jut heated through.
Serve with rice. If desired, garnish with scallions and chives,
Makes 4 to 6 servings.