Post by Linda on Sept 22, 2002 15:06:13 GMT -6
MARINADE:
1/2 tsp. salt
1 1/2 tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
BATTER:
1/2 c. chicken coating mix
1/2 c. ice water
1 egg yolk
SWEET AND SOUR SAUCE:
1/2 c. Kraft Sweet and Sour Sauce
1/4 c. chicken broth
1/4 c. water
1/2 tsp. cornstarch
1 green pepper, cut into 1 inch pieces
1 med. carrot, sliced inch long then lengthwise
1/2 c. sliced water chestnuts
1 can chunk pineapple
Combine marinade ingredients in a small bowl. Add chicken, mix well. Let stand 30 minutes. Combine batter ingredients in a medium bowl until just mixed. Do not stir to blend. Combine Sweet and Sour Sauce, chicken broth, water and cornstarch in a small bowl, set aside. Heat oil in a wok over high heat to 350 degrees or use deep fryer or heavy skillet. While oil is heating, coat each piece of chicken with batter. Reduce heat to medium. (A deep fryer works better instead of wok for this.) Carefully lower coated chicken into hot oil with a slotted spoon. Deep fry chicken 3 minutes or until browned. Remove from oil with slotted spoon. Turn heat up to high and heat oil to 400 degrees. Carefully place chicken all at once in hot oil and deep-fry until crisp, about 30 seconds. Remove chicken with slotted spoon, draining well. Place on platter. Using wok, place 2 tablespoons oil. Heat to medium. Stir-fry green peppers, carrots and water chestnuts 2 minutes. Add Sweet and Sour Sauce mixture. Stir in pineapple. Stir-fry until sauce has thickened. Remove from heat. Stir in chicken and serve immediately. Makes 4 servings.
1/2 tsp. salt
1 1/2 tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
BATTER:
1/2 c. chicken coating mix
1/2 c. ice water
1 egg yolk
SWEET AND SOUR SAUCE:
1/2 c. Kraft Sweet and Sour Sauce
1/4 c. chicken broth
1/4 c. water
1/2 tsp. cornstarch
1 green pepper, cut into 1 inch pieces
1 med. carrot, sliced inch long then lengthwise
1/2 c. sliced water chestnuts
1 can chunk pineapple
Combine marinade ingredients in a small bowl. Add chicken, mix well. Let stand 30 minutes. Combine batter ingredients in a medium bowl until just mixed. Do not stir to blend. Combine Sweet and Sour Sauce, chicken broth, water and cornstarch in a small bowl, set aside. Heat oil in a wok over high heat to 350 degrees or use deep fryer or heavy skillet. While oil is heating, coat each piece of chicken with batter. Reduce heat to medium. (A deep fryer works better instead of wok for this.) Carefully lower coated chicken into hot oil with a slotted spoon. Deep fry chicken 3 minutes or until browned. Remove from oil with slotted spoon. Turn heat up to high and heat oil to 400 degrees. Carefully place chicken all at once in hot oil and deep-fry until crisp, about 30 seconds. Remove chicken with slotted spoon, draining well. Place on platter. Using wok, place 2 tablespoons oil. Heat to medium. Stir-fry green peppers, carrots and water chestnuts 2 minutes. Add Sweet and Sour Sauce mixture. Stir in pineapple. Stir-fry until sauce has thickened. Remove from heat. Stir in chicken and serve immediately. Makes 4 servings.