Sweet and Sour Chicken
Serving Size: 4
1 pound boneless skinless chicken breast -- cut into 1" pieces
1 teaspoon salt
1 teaspoon garlic powder
tablespoon dry sherry
1 teaspoon garlic
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.
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
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
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
tablespoons orange juice
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.