Ingredients
-
1
-
2
-
2
-
2
-
2
-
1/4
-
1
-
1
-
4
-
2
-
-
-
-
-
Directions
Sweet and Sour Chicken, This east Asian recipe is posted in preparation for my participation in the World Tour 4!, Delicious and very easy to prepare. Will have to try with pork next time., Yum! This was very good and so easy and quick. I just chopped the vegetables while the chicken was cooking, so the prep time was very fast. The sauce thickened slightly, but it the dish was not very syrupy or overly sweet like some sweet and sour recipes.
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Steps
|
1
Done
|
Open Canned Pineapple and Reserve 1/2 Cup Juice. |
|
2
Done
|
in a Medium Non-Metallic Bowl, Combine Brown Sugar, Ketchup, Vinegar, Reserved Pineapple Juice, Soy Sauce, Salt and 2 Teaspoons of the Cornstarch. Whisk Until Dissolved and Set Aside. |
|
3
Done
|
in Resealable Plastic Bag, Combine Flour and Remaining Cornstarch. |
|
4
Done
|
Add Chicken to Flour Mixture; Seal Bag and Shake to Coat. |
|
5
Done
|
Transfer Chicken to Cutting Board and Lightly Spray Both Sides With Cooking Spray. |
|
6
Done
|
in Large Skillet Over Medium-High Temperature, Heat 1 Teaspoon Canola Oil; Swirl to Coat the Bottom of Skillet. |
|
7
Done
|
Cook Chicken on One Side For 4 Minutes or Until Golden on the Bottom. |
|
8
Done
|
Turn Chicken and Pour in Remaining Oil, Spreading as Much as Possible. |
|
9
Done
|
Cook Another 4 Minutes Until Golden and Chicken Is No Longer Pink in the Center. |
|
10
Done
|
Transfer to a Plate and Cover to Keep Warm. |
