Sweet & Sour Chicken
This is one of Steven's favorite recipes. Serve on a bed of jasmine rice.
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INGREDIENTS
Fritter Batter
- 1 ⅓ cups flour
- 1 tsp salt
- ¼ tsp pepper
- 1 tbsp melted butter (or cooking oil)
- 2 eggs (separated)
- ¾ cup beer (flat)
- 2 lbs chicken boneless/skinless chicken breasts (cut in 1-inch chunks)
Sweet & Sour Sauce
- 2 tbsp cornstarch
- ½ cup chicken broth
- 2 tbsp soy sauce
- 2 tbsp butter
- 1 cup chicken broth
- 1 cup diced bell peppers
- 6 slices canned pineapple (cut in chunks, reserve juice)
- ½ cup vinegar
- ¾ cup pineapple juice (from canned pineapple)
- ½ cup sugar
- ¼ tsp ground ginger
- ½ tsp salt
INSTRUCTIONS
Fritter Batter
- Beat egg whites until stiff. Set aside.
- Mix together the first four ingredients and the beaten egg yolks.
- Add the beer gradually, stirring constantly.
- Allow batter to rest covered and refrigerated 3 to 12 hours.
- Just before using, add stiffly beaten egg whites.
- Coat chicken and fry, letting cooked chicken drain on paper towels.
Sweet & Sour Sauce
- Have ready a paste of the first three ingredients (corn starch, chicken broth, soy sauce).
- Melt butter in heavy pan and add the next three ingredients (chicken broth, peppers, pineapple).
- Cover and simmer for 5 minutes.
- Add the cornstarch paste and the remaining ingredients to the mixture.
- Simmer, stirring constantly, until the mixture thickens.
NOTES
- You can use any meats or vegetables; we like chicken.
- If the sauce isn't thickening, make a little more cornstarch paste and add, stirring constantly.
- Take beer out of the fridge and let it warm to approximately room temperature.
- Pour the beer in a large bowl. The size of the bowl depends on the amount of beer you're using. Use a large mixing bowl if you have a can or more. If you're using less than a can, a large cereal bowl will work.
- Whisk the beer for 5-10 minutes to remove the carbonation.
- Let the beer sit for 5 minutes before using.