Aug 28, 2014

Mandarin Sweet & Sour Chicken

Ever since I was first married I have made this meal. That is a whopping 13 years! It is one of our favorites. Especially my oldest child! It's his most requested meal.

In a ziploc bag add chicken, cornstarch, & eggs. Mix well with your hands after bag is zipped.

In a pan on the stove add oil, heat on Medium High heat until bubbles form around wooden spoon when placed in oil. 
Place chicken in piece by piece.

Brown on both sides. Remove from pan with a spatula and place in a 9X13 dish.

On the stove in a pot add sugar, ketchup, soy sauce, vinegar, pineapple juice, & pineapple, and water/cornstarch mixture, 

When sauce is thick, pour over chicken.

Place in the oven at 300 to keep hot.

Serve over rice or with other oriental dishes. 


Cut up 4 boneless, skinless chicken breasts into bite size pieces.
Place in a ziplock bag.
Add Batter-
2 eggs
1 C. cornstarch
Mix well with hands on the outside of bag. 
Place battered chicken into hot oil on the stove on medium high heat. Brown on both sides.
Place in a 9X13 pan. 

1 C. sugar
1/2 C. ketchup
1/8 C. soy sauce
1/4 C. pineapple tidbits, or chunks
1/4 C. pineapple juice (reserve from can of pineapple tidbits)
whisk together in a separate bowl and then add:
1/8 C. water
1 Tbsp. cornstarch

Boil first 5 ingredients for 10 minutes, then add water & cornstarch mixture. Whisk together and cook for another few minutes, or until mixture thickens. 
Pour over chicken. 
Place chicken in a 300 degree oven to keep hot until ready to serve. 
Serve over rice.

Recipe by: Becky

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