Beth's Best Sweet And Sour Chicken

I originally found a recipe in the betty crocker cookbook, but i have changed it a bit over the years to fit my family's tastes. You can easily change the veggies in the sauce and serve with fried rice or oriental style noodles. My kids love the chicken nuggets" as a finger food and enjoy dipping them in the sauce."

Steps

To make the chicken: cut the chicken into bit size nuggets.

Mix the egg , 1 tbs.

Cornstarch , 2 teaspoons soy sauce and white pepper in a glass or plastic bowl.

Mix in the chicken chunks , stir and cover with plastic wrap.

Refridgerate for at least 20 minutes , i often do overnight.

Heat oil in a wok or large skillet to about 350 degrees f.

Mix 1 / 2 cup flour , 1 / 2 cup water , 1 / 4 cup cornstarch , 1 tbs.

Oil , salt , and 1 / 2 teaspoons baking soda for the breading into the bowl with the chicken and marinade.

Do not drain off the marinade !.

Mix until well coated !.

Fry these pieces a few at a time until all are golden brown.

Drain off the chicken on paper towels.

Set chicken aside and keep warm.

I usually put it in the oven at a very low temperature.

For the sauce: drain and chop all veggies for the sauce at this time.

Set aside , but keep handy.

Heat 1 1 / 4 cup sugar , 1 cup chicken broth , 3 / 4 cup rice wine vinegar , 1 tbs.

Oil , 2 teaspoons soy sauce and .

Ingredients

boneless skinless chicken breasts, egg, cornstarch, soy sauce, white pepper, flour, water, oil, baking soda, salt, sugar, chicken broth, rice wine vinegar, vegetable oil, garlic cloves, cold water, pineapple chunks, fresh mushrooms, bamboo shoots, water chestnuts, bell pepper