Beth S Best Sweet And Sour Chicken Recipe

Ingredients for Beth S Best Sweet And Sour Chicken

• Boneless Skinless Chicken Breasts
• 1 large egg
• 2 teaspoons cornstarch
• Soy Sauce
• 1/4 teaspoon white pepper
• Flour
• Water
• Oil
• Baking Soda
• 1/2 teaspoon salt
• 1 1/4 cups granulated sugar
• 1 cup chicken broth
• Rice Wine Vinegar
• Vegetable Oil
• Garlic Cloves
• Cold Water
• Pineapple Chunks
• Fresh Mushrooms
• Bamboo Shoots
• Water Chestnuts
• Bell Pepper

How to Make Beth S Best Sweet And Sour Chicken

1. Cut chicken breasts into bite-sized nuggets.
2. In a bowl, whisk together the egg, 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1/4 teaspoon white pepper.
3. Add the chicken nuggets to the bowl, stir to coat, and cover with plastic wrap. Refrigerate for at least 20 minutes (or overnight).
4. In a separate bowl, whisk together 1/2 cup flour, 1/2 cup water, 1/4 cup cornstarch, 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.
5. Add the marinated chicken to the flour mixture; gently toss until well coated. Do not drain the marinade.
6. Heat vegetable oil in a wok or large skillet to 350°F (175°C).
7. Fry the chicken nuggets in batches until golden brown and cooked through. Drain on paper towels.
8. Keep the cooked chicken warm in a low oven while you prepare the sauce.
9. While the chicken is frying, chop the vegetables and set aside.
10. In a saucepan, combine 1 1/4 cups sugar, 1 cup chicken broth, 3/4 cup rice wine vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, and 2 cloves minced garlic. Bring to a boil.
11. In a small bowl, whisk together 1/4 cup cornstarch and 1/4 cup cold water until smooth.
12. Gradually whisk the cornstarch slurry into the boiling sauce. Cook and stir for 10-15 seconds, or until thickened.
13. Stir in the chopped vegetables and pineapple chunks.
14. Bring the sauce back to a boil, cooking until the vegetables are tender.
15. Pour the sauce over the warm chicken nuggets or serve on the side. Serve with fried rice or noodles.