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Sweet and Sour Chicken
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Featured Recipes

**Plus, don't forget to check out all of the extra recipe packets 
at the bottom of this page 
from past classes and from my
Time Warner Cable "Wisconsin on Demand"
Channel #411 Cooking Specials**


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Sweet and Sour Chicken

Serving Size: 4     

1   pound boneless skinless chicken breast -- cut into 1" pieces

                        Marinade:

1        teaspoon salt
1        teaspoon garlic powder
  Dash white pepper
1        tablespoon dry sherry
¼       cup water
Oil -- for frying

                        Batter:

1        egg
1        teaspoon garlic powder
  Dash white pepper
1        teaspoon salt
¼       cup cornstarch
1        cup water
1 ¼    cups flour -- divided
3        tablespoons vegetable oil
1        tablespoon baking powder

Cut the chicken and place in a large bowl.

Whisk together the marinade ingredients and pour over the chicken; toss well and refrigerate for 30 minutes to 1 hour. The chicken will absorb most of the marinade liquid.

When ready to fry, heat oil in a deep fryer or electric skillet (should be at least 1" deep) to 375.

For the batter, combine the egg, garlic powder, white pepper, salt and cornstarch in the bowl of a Kitchenaid; beat well with whip attachment.

Add in 1 cup of the flour and again beat well.

Scrape the bowl and add the remaining 1/4 cup flour; beat well.

Add in the oil and stir vigorously to combine.

And then finally add the baking powder and whip for a few more seconds to completely incorporate.

Pour the batter over the chicken and coat thoroughly.

Use a skewer to pick up a piece of chicken and place in the oil. Repeat with a few more pieces (you'll have to fry in batches) and fry for 2-3 minutes. Lift from oil and cool for about 1 minute and then return to the oil and fry again for 2-3 minutes more. (Or par-fry all the chicken pieces and finish at a later time). Repeat with remaining chicken and serve with Sweet-n-Sour Sauce.

Per Serving (excluding unknown items): 417 Calories; 13g Fat (29.5% calories from fat); 32g Protein; 39g Carbohydrate; 1g Dietary Fiber; 119mg Cholesterol; 1527mg Sodium.  Exchanges: 2 1/2 Grain (Starch); 4 Lean Meats; 2 Fat; 0 Other Carbohydrates.

NOTES: **This recipe uses a restaurant method of double frying the chicken to make it extra crispy.

Cantonese Sweet and Sour Sauce

Serving Size: 12 (about 2 T. per person)

3   tablespoons cornstarch
½       cup water
2        tablespoons tomato sauce
¼       cup rice wine vinegar
2        tablespoons orange juice
2        tablespoons light soy sauce
3        tablespoons sugar
2        tablespoons peanut oil

Blend the cornstarch and water together, and then place in a saucepan with the remaining ingredients. Heat on medium for 3-4 minutes or until sauce thickens. 

Per Serving (excluding unknown items): 44 Calories; 2g Fat (45.5% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 117mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.





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Click on a link below to find printer-friendly recipe packets
from past cooking classes and
Time Warner Cable "Wisconsin on Demand" Cooking Specials.

Enjoy!

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