Sweet and Sour Chicken
Nothing is more quintessential to Americanized Chinese food than the sweet and sour chicken. The origin of sweet and sour chicken was in the 18th century or earlier from China. It spreads to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades. Yes, became a little sweeter for the American pallet, but still as delicious. Try my other Asian fare and be delighted by the authentic flavors.
1/2 lb. chicken
1 egg yolk
1 tablespoon cornstarch
1/2 tablespoon soy sauce
6 tablespoons cornstarch
Oil for frying
1/2 onion, cut into bite size pieces
1/2 pineapple, cut into bite size pieces
1 small green pepper, cut into bite size pieces
1 carrot, cut into bite size pieces
1/2 teaspoon garlic, chopped
4 tablespoons oil
4 tablespoons sugar
6 tablespoons water
5 tablespoons pineapple juice
5 tablespoon white vinegar
4 tablespoons ketchup
1 teaspoons salt
1 tablespoons water
1 1/2 teaspoons cornstarch
Mix together, stir before using
Lay a piece of chicken out and cut into bite size pieces. Mix chicken with step one. Before deep frying the meat, dredge into the cornstarch covering each piece well.
Cut the pineapple into bite size pieces. Cut the onion, carrot and bell pepper that has been seeded into bite size pieces.
Mix step 2 and step 3, set aside.
Heat the wok until it smokes, add the oil for frying. Deep fry the meat over medium heat for 3 minutes; remove and reheat the oil until it is very hot (not smoking). Refry the meat for 30 seconds. Remove and drain. Remove the oil from the wok.
Reheat the wok and add 1 tablespoon oil. Stir fry the bell pepper; add 1 tablespoon water. Remove and drain. Add 3 tablespoons oil; stir fry garlic until fragrant. Add the onions and pineapple; stir fry briefly then add step 2. When the mixture begins to boil add step 3 to thicken; stir. Add the fried meat and toss lightly; remove to a platter and serve.