How to make it

  • Cut chicken into bite size pieces. Dip in egg; roll in cornstarch and fry in hot oil. Cook until golden brown, drain on paper towel. When done, arrange on serving plate while waiting for sauce.
  • In a medium size pot add water onion and bell pepper bring to boil. Reduce heat, cover, cook until peppers and onion are crisp-tender. Removed and drained. Set aside.
  • FOR SAUCE: In a medium size pan add water to measure 11/2 cup. Add dried red pepper, garlic and ginger, bring to boil for about 5-6 mintues for fregant. Removed red pepper, garlic and ginger from boiling water. Stir in sugar, salt and vinegar. Heat to boiling until sugar dissolves. Stir in cornstarch a little at a time for thickness.
  • When done, arrange cooked vegetable and pineapple chucks on top of chicken and pour sauce over as much as desire. ENJOY..
with lots of gravy   Close

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  • hunnee 9 years ago
    mmm looks very good, havent had sweet and sour chicken in a very long time, this is perfect.
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