Recipe

Stir-fry Breaded Chicken In Sweet And Sour Sauce Recipe

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Ingredients

Directions

Step #1 Drain the pineapple reserving 3/4 c of the juice.
Step #2 In a small bowl, ketchup, vinegar, whisk together the reserved pineapple juice, 1 tbsp cornstarch, water & sugar; set aside.
Step #3 In a medium bowl, whisk together the egg & 1 tbsp cornstarch until smooth.
Step #4 Add in the chicken pieces; stir this to coat the chicken with egg mixture.
Step #5 Pour the cracker crumbs into a shallow dish.
Step #6 Roll chicken pieces in the crumbs to coat evenly.
Step #7 Heat the oil in a wok or large skllet (adding more oil in if needed during cooking).
Step #8 Set to medium heat.
Step #9 Add half of the chicken pieces into the wok; stir-fry for about 3 mins, or until chicken is no longer pink.
Step #10 Remove from the wok & place this into a preheated 275 degree oven to keep warm.
Step #11 Repeat with remaining chicken.
Step #12 Add in the peppers & green onions; stir-fry for 2-3 mins or until crisp-tender, remove the veggies.
Step #13 Stir pineapple juice mixture slightly & add into the wok; cook & stir until thickened & bubbly, then cook for 2 mins more.
Step #14 Return the chicken, veggies & pineapple chunks to the wok.
Step #15 Stir all ingredients together to coat with sauce; cook annd stir about 1 min more or until heated through.
Step #16 Serve with rice.
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