Sweet and Sour Chicken

Fried Chicken

  • 3-4 skinless, boneless chicken breasts cut into 1-inch cubes
  • 2 1/4 cups self-rising flour (To make your own self-rising flour use this equation: 1 cup flour + 1 1/2 tsp baking powder + 1/2 tsp salt)
  • 2 Tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 2 Tbsp vegetable oil
  • 1 egg
  • 1 1/2 cups water
  • 1 quart oil for frying
  1. Combine flour, salt and pepper and set aside.
  2. Combine water and cornstarch until cornstarch dissolves.
  3. Add oil and egg to water/cornstarch and beat the egg into the mixture.
  4. Add wet ingredients to the dry ones. It should be slightly lumpy.
  5. Add raw cut up chicken pieces to the mixture until well coated.
  6. Heat oil in skillet or wok to 360 degrees. Fry chicken pieces in hot oil until golden. Remove and drain on paper towels.

*You can freeze the uneaten portion and reheat in the oven at 350 degrees for approximately 15 minutes.

Fruity sweet and sour sauce

  • 1/2 cup white sugar
  • 1/2 cup white vinegar
  • 1/2 cup maraschino cherry juice
  • 1/2 cup pineapple juice
  • 1/4 cup ketchup
  • 1 1/2 Tbsp cornstarch
  • 1/4 cup cold water
  1. Mix the first five ingredients together in a saucepan over medium-low heat, stirring to dissolve the sugar.
  2. Place cornstarch in water and mix until dissolved. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.

*If you don’t have enough maraschino cherry juice you can process some of the cherries in a blender with everything else and then heat it on the stove. I’ve done it both ways and they both turn out delicioso 🙂

Serve the chicken over rice with the sauce and eat with chopped steamed green peppers and pineapple chucks.

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