Sweet and Sour Chicken From the Kitchen of Mark Goadrich, 2004-02-03 An adaptation of a recipe in The New Classic Chinese Cookbook, along with another chinese chicken recipe. The combination of flavors is excellent!

Prep Time:  1 hours Cook Time:  30 minutes Categories:  Chinese  Entree Yields:  6

Directions

1. Cube the chicken and place in a bowl. Add the milk, sherry and salt and pepper, mix until coated, then place in fridge for 1 hour. Drain without drying.
2. Mix the flour and the baking powder, then coat the cubes liberally. (You may need more flour for this step)
3. Heat the olive oil in the non-stick frying pan, and saute the chicken over medium heat, rotating once during cooking. Cook until crusty and brown, but not burnt, then remove.
4. While chicken is being fried, heat a small pot over moderate heat, adding sesame oil. Cook garlic and ginger until browned. Add pineapple, water chestnuts and bell pepper.
5. Stir in rest of ingredients except corn starch and water, and heat until bubbling. Add corn starch (mixed with water first) and thicken the sauce. Remove from heat and pour over chicken. If saving for later, do not mix sauce and chicken, otherwise chicken will be soggy.
6. Serve on a bed of jasmine rice and enjoy!