This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2004-2-3-22-31-11

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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

Ingredients

4 boneless skinless chicken breasts,
1/2cup milk,
1/2cup sherry,
salt and pepper to taste,
1 1/2cup flour,
1teaspoon baking powder,
4tablespoons olive oil,
1tablespoon sesame seed oil,
2teaspoons ginger, minced
2teaspoons garlic, minced
1/2cup water chestnuts, halved
1cup canned pineapple, cubed (retain juice)
3/4cup red and green bell pepper, cubed
1/4cup sugar,
2tablespoons soy sauce,
2tablespoons ketchup,
3/4cup white vinegar,
1/2cup water or chicken broth,
1tablespoon corn starch,
2tablespoons water,

Equipment

  • bowl for chicken marination
  • sauce pot
  • large skillet

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!