Chinese Sweet And Sour Chicken by Videojug Team

If you're looking for a recipe that's tasty and actually healthy, then your prayers have been answered with how to make chinese sweet and sour chicken . You just can't go wrong when you serve this little treat.





You will need


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■ 3 chicken breast halves
■ oil
■ 1 egg white
■ 3 tbsp cornstarch
■ 1 can unsweetened pineapple chunks with juice
■ 1 tbsp vegetable oil
■ 2 green peppers
■ 380 ml chicken stock
■ 1 tbsp light brown sugar
■ 1 tbsp vinegar
■ 2 tbsp soy sauce
■ 50 ml water
■ hot cooked rice or chow mein noodles


Serves:
1
Cooking Time:
3 minutes


Step 1: Preparing the chicken

Slice the chicken breasts lengthwise to make narrow strips. In a wok or a deep skillet, add oil to a 1 1/2 inch depth. The oil should be heated to 350 degrees.





Step 2: Preparing the egg wash

Beat egg whites in a small mixing bowl until frothy. Continue to beat, and add 1 teaspoon of cornstarch. While beating, gradually add 1 tablespoon plus 2 teaspoons cornstarch until the egg whites begin to form soft peaks. Take the chicken strips and dip 1 at a time into the egg white mixture. Drain the excess egg wash over the bowl.


Step 3: Frying the chicken

Take a few chicken strips at a time and fry in the oil until they are evenly browned. Drain the chicken strips on a paper towel as they come out of the frying pan. When finished with all of the chicken strips, pour the oil from the wok or skillet, and discard. Wipe the skillet clean with a paper towel, to prepare for the sauce.


Step 4: Preparing the sauce

Drain the pineapple, but be sure to reserve the juice. Over high heat, place the wok or skillet. Add 1 tablespoon oil to the wok and heat. When the oil is hot, add the green peppers and stir-fry 2 to 3 minutes or until they are crisp-tender. Into the wok, pour the reserved pineapple juice and steak.Add the sugar, vinegar, and soy sauce to the wok. Stir the mixture to blend the ingredients. Combine the water and remaining 1 tablespoon of cornstarch in a small mixing bowl. Stir the cornstarch mixture into the simmering pineapple juice mixture in the wok. When the mixture is thoroughly blended, add pineapple chunks and the fried chicken strips. Stir until the sauce has thickened. Serve the chicken and sauce over rice. This recipe makes 4 to 6 servings