Ingredients
-
3
-
1
-
2
-
1/2
-
1/8
-
1/2
-
1
-
1
-
1
-
2 1/2
-
2 1/2
-
1/2
-
1/3
-
-
Directions
Hawaiian Sweet and Sour Chicken, I’ve been making this for years – I even used to make it for the kids I babysat back in the 70’s It’s not like Chinese sweet and sour – it’s a brown sweet and sour sauce , For taste, 4 stars For preparation, 2 stars There is something very off about the measurements listed 2 Tbsp flour cannot coat 3 lbs of cubed chicken It’s impossible Also, the cornstarch was not adequate to thicken the sauce We had to do a lot of tweaking and experimenting to even get this to the table We won’t make it again , This was good, made it for a Hawaiin dinner at our church Used red peppers too, and just coated the chicken in seasoned flour and fried it Sauce was great too
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Steps
|
1
Done
|
Whisk Egg in Small Bowl. Mix Flour, Salt, and Pepper in Another Small Bowl. |
|
2
Done
|
Dip Cubed Chicken in Egg, Then in Flour/Salt/Pepper Mixture to Coat - Put in Pan With Preheated Oil and Fry in Batches. |
|
3
Done
|
While Chicken Is Cooking Cube the Green Pepper and Boil Till Tender. Drain and Set Aside. |
|
4
Done
|
Once Chicken Is Done, Make Sauce: |
|
5
Done
|
in a Medium Saucepan Put One Cup of Water and Dissolve 1 Bullion Cube Into It (or Use 1 Cup of Chicken Stock - Either Works). Add the Juice from the Can of Pineapples, the Soy Sauce and the Sugar. Mix the Cornstarch Into the Vinegar Before Adding It to the Sauce - It Makes It Easier to Blend. Heat the Sauce Till Thick and Glossy. You Will Have to Stir It Often, Especially When It Starts to Thicken. |
|
6
Done
|
Put the Chicken, Drained Pineapples and Peppers Into a Bowl - Add the Sauce and Mix. |
|
7
Done
|
Serve Over Hot Rice. |
