Sweet and Sour Chicken
- Number of Servings: 6
Ingredients
• 3/4 pound pork tenderloin, chicken, or shrimp• 2 - 3 teaspoons soy sauce• Pinch of cornstarch• • Sauce:• 1/4 cup sugar• 2 tablespoons ketchup• 2 tablespoons dark soy sauce• 1/4 teaspoon salt – omit if soy sauce is too salty• 1/2 cup water or reserved pineapple juice• 1/4 cup vinegar – white or apple-cider• 1 tablespoon cornstarch dissolved in 4 tablespoons water or juice – more for gel like• • Batter:• 1/3 cup flour• 1/3 cup cornstarch• 1 egg white, lightly beaten• 1 tablespoon vegetable oil• 1/3 cup warm water, as needed• 1/4 teaspoon baking soda•• Other::• 1 carrot diagonal cut• 1/2 red bell pepper• 1/2 green bell pepper• 1/2 cup pineapple chunks• 3 cups oil for frying – 375 F.
Cut the meat into 1-inch cubes, except shrimp. For shrimp peel and devein, removing tails. Marinate in the soy sauce and cornstarch for 20 minutes.
To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water ore reserved juice. Set aside.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry nor too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
Instead of cooking the veggies in the sauce, you can sauté them with 2 large cloves of garlic (minced) & then added the prepared sauce & pineapple chunks
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring.
Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.
Number of Servings: 6
Recipe submitted by SparkPeople user MICHAEL_41.
To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water ore reserved juice. Set aside.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry nor too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
Instead of cooking the veggies in the sauce, you can sauté them with 2 large cloves of garlic (minced) & then added the prepared sauce & pineapple chunks
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring.
Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.
Number of Servings: 6
Recipe submitted by SparkPeople user MICHAEL_41.
Nutritional Info Amount Per Serving
- Calories: 607.3
- Total Fat: 39.9 g
- Cholesterol: 68.4 mg
- Sodium: 804.6 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 0.9 g
- Protein: 30.0 g
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