Life at the Chicken Coop

Back to a Classic

As a teenager, I was introduced to this Sweet and Sour Chicken by my best friend Ashley. Her mom made this and eventually taught us how so that we made it all the time. We would take turns breading the chicken and turning the chicken (I usually breaded). It became our signature dish and we made it all the time.

If you'd like the recipe to razzle-dazzle your friends and family, here it is:

Chinese Chicken

4 chicken breasts and salt

Batter:

1 cup flour

1/2 cup cornstarch

2 teaspoons baking powder

1 teaspoon soda

1 1/2 cup cold water

Sauce:

1/2 cup water

4 Tablespoons corn starch

4 Tablespoons rice vinegar

6 Tablespoons ketchup

1 1/3 cup sugar

Garnish:

1 tomato, diced

1 green pepper, diced

1-2 kiwi fruit, diced

1-15 ounce can pineapple tidbits

sesame seeds

Bone chicken and cut into 1/2 inch slices or cubes. Rub salt into chicken pieces. Heat oil to 375 or 400. Dip chicken pieces into batter and deep fry until brown. Drain them on paper towels and put in the oven to keep warm while cooking the rest. Bring sauce to full boil, stirring constantly. Keep warm. Put over chicken. Combine tomato, green pepper, pineapple and sprinkle over sauce. Toss on a few sesame seeds and garnish the edges with sliced kiwi fruit.