Ingredients
-
-
3
-
1
-
1
-
2
-
1
-
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Beth’s Best Sweet and Sour Chicken, I originally found a recipe in the Betty Crocker cookbook, but I have changed it a bit over the years to fit my family’s tastes. You can easily change the veggies in the sauce and serve with fried rice or oriental style noodles. My kids love the chicken nuggets as a finger food and enjoy dipping them in the sauce., My family absolutely loved this dish. We are always looking for something with an asian flavor and this worked for us. No problems following the recipe or with the breading. I did let mine sit a bit before frying as kids were trying to help., I doubled this quoted part of the recipe and it stayed breaded much better the second time I made this. Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade. Hope this helps.
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Steps
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1
Done
|
To Make the Chicken: Cut the Chicken Into Bit Size Nuggets. |
|
2
Done
|
Mix the Egg, 1 Tbs. Cornstarch, 2 Teaspoons Soy Sauce and White Pepper in a Glass or Plastic Bowl. |
|
3
Done
|
Mix in the Chicken Chunks, Stir and Cover With Plastic Wrap. |
|
4
Done
|
Refridgerate For at Least 20 Minutes, I Often Do Overnight. |
|
5
Done
|
Heat Oil in a Wok or Large Skillet to About 350 Degrees F. |
|
6
Done
|
Mix 1/2 Cup Flour, 1/2 Cup Water, 1/4 Cup Cornstarch, 1 Tbs. Oil, Salt, and 1/2 Teaspoons Baking Soda For the Breading Into the Bowl With the Chicken and Marinade. |
|
7
Done
|
Do not Drain Off the Marinade! |
|
8
Done
|
Mix Until Well Coated! |
|
9
Done
|
Fry These Pieces a Few at a Time Until All Are Golden Brown. |
|
10
Done
|
Drain Off the Chicken on Paper Towels. |
