makes 4 servings
sweet-and-sour sauce (see below)
1 cup all-purpose flour
1/2 cup cornstarch
2 tsp salt
1/2 tsp msg
1 tsp baking powder
1 cup water
2 tsp vegetable oil
1 lb chicken breast, cut into 1/2-inch pieces
1 large green pepper, cut into 1-inch pieces
3 cups hot cooked rice
Pour oil into a deep frying pan to a depth of 1 to 1.5 inches.
Heat to 375 degrees, or until a 1-inch bread cube browns in 1
minute. (A deep fryer also works well.) While oil heats, prepare
In a small bowl, beat flour, cornstarch, salt, msg, baking powder,
water, and 2 tsp. oil with an electric beater until smooth. Dip
meat into batter with tongs; fry in hot oil, turning once, until
golden brown. Drain; keep warm.
Stir green pepper and onion into sweet-and-sour sauce. Cover and
simmer until vegetables are crisp-tender, about 5 minutes. Serve
meat and sauce over rice.
1/2 cup packed brown sugar
4 tbsp cornstarch
16 oz can pineapple tidbits, drained (reserve syrup)
1/2 cup vinegar
4 tbsp catsup
In 2-quart saucepan, mix sugar and cornstarch. Add enough water
to reserved pineapple juice to measure 2 cups. Stir juice mixture,
vinegar, and catsup into cornstarch mixture. Cook, stirring
constantly, until mixture thickens and boils. Stir in pineapple.
Keep warm over very low heat.