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Sweet and Sour Chicken

1 pounds chicken thighs (about 5) 1 cup chicken stock or broth

1 large egg, separated

cup distilled vinegar

4 tablespoons soy sauce

cup water

cup plus teaspoon sugar

cup all-purpose flour

teaspoon salt

4 cups vegetable oil

Pinch black pepper

3 tablespoons peanut oil

cup plus 4 tablespoons cornstarch

1 cups fresh or canned drained pineapple chunks (about x 1 inch)

2 large green bell peppers

1 tablespoon sesame oil

1 small clove garlic

  1. Bone chicken thighs remove and discard skin if desired. Cut chicken into inch pieces. Mix egg yolk, 1-tablespoon soy sauce, teaspoon each sugar and salt and the pinch black pepper in medium bowl; stir in chicken. Sprinkle with 1-tablespoon cornstarch; stir to mix well. Marinate at room temperature 3O minutes.
  2. Cut peppers into 1 inch pieces. Lightly pound garlic with flat side of cleaver.
  3. Mix 3 tablespoons cornstarch with cup sugar and teaspoon salt in small bowl. Stir in 1 cups stock, cup vinegar and 3 tablespoon soy sauce.
  4. Whisk egg white in medium bowl until foamy and double in volume; whisk in water. Whisk in cup cornstarch until smooth; whisk in flour until smooth. Reserve batter.
  5. Heat wok over high heat 20 seconds; add vegetable oil and heat to 350F. Using 1/3 chicken pieces at a time, dip each piece in batter and add to wok. Stir gently. Fry until crisp, golden and cooked through, 4 to 5 minutes. Remove chicken with strainer; drain on paper toweling. Reheat oil to 350F and repeat with remaining chicken. Remove oil from wok; wipe clean.
  6. Heat wok over high heat 15 seconds; add 2 tablespoons peanut oil and heat until hot, about 30 seconds. Scatter in green peppers and garlic and stir-fry 2 minutes; remove with slotted spoon to plate. Discard garlic.
  7. Add 1-tablespoon peanut oil to wok; heat until hot. Reduce heat to medium. Add pineapple; stir-fry 30 seconds. Stir stock mixture; add to wok. Increase heat to high; cook and stir until sauce thickens and bubbles for 1 minute. Drizzle with sesame stir 2 or 3 times. Return green peppers and chicken to wok and stir just until coated with sauce. Serve immediately.

Makes 4 servings