Sweet And Sour Chicken - cooking recipe

Ingredients

2 lb. boneless chicken
vegetable oil
1/2 c. all-purpose flour
1/4 c. cornstarch
1/2 c. cold water
1/2 tsp. salt
1 large egg
20 oz. can pineapple chunks in syrup, drained and syrup reserved
1/2 c. packed brown sugar
1/2 c. white vinegar
1/2 tsp. salt
2 tsp. soy sauce
2 medium carrots, cut into thin diagonal slices
1 clove garlic, finely chopped
2 Tbsp. cornstarch
2 Tbsp. cold water
1 medium green bell pepper, cut into 3/4-inch pieces
8 c. hot cooked rice

Preparation

Remove fat from chicken.
Cut chicken into 3/4-inch pieces. Heat 1-inch oil in deep fryer or 4-quart Dutch oven to 360\u00b0.
Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in a large bowl with hand mixer until smooth.
Stir chicken into batter until well coated.
Add chicken pieces to oil one at a time.
Fry about 20 pieces at a time for about 5 minutes, turning 2 or 3 times, until golden brown.
Drain on paper towels; keep warm.
Add enough water to reserved pineapple syrup to measure 1 cup.
Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, soy sauce, carrots and garlic to boiling in a Dutch oven; reduce heat.
Cover and simmer about 6 minutes until carrots are crisp-tender.
Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
Add chicken, pineapple and bell pepper. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Serve with rice.