We love Chinese food. And my family goes gaga for the Sweet-n-Sour Chicken. They practically beg for it on a regular basis. What I don’t like about Chinese take out, other than the price to feed 2 growing teenagers and a little brother who tries to keep up, is the added ingredients. MSG being the big one I want to avoid. So, I set about learning how to make our favorite dish at home. Sweet-n-Sour Chicken.
You’ll need for this recipe:
4 boneless, skinless chicken breasts or 8 thighs, cut into bite sized pieces
1 green pepper, chopped
1 onion, chopped
1 can pineapple chunks, drained with juice reserved
1/4 cup dark brown sugar
1/4 cup apple cider vinegar
1 cup chicken stock
1/2 cup cornstarch, mixed with 1/2 cup water
2 cups cornstarch, for breading the chicken
oil for frying
salt and pepper to taste
Begin by rolling the chicken pieces in the cornstarch, and chilling for 10 minutes. Meanwhile, bring your oil (coconut or tallow preferred) to 375° and place the chicken pieces in to cook. They will take about 5 minutes to cook through and brown. Place on a plate and keep warm.
In a separate pan, heat 2 Tablespoons coconut oil and gently fry the onions and green pepper. Add salt and pepper over the veggies. After 2 minutes, add the pineapple chunks, juice, brown sugar, chicken stock and vinegar and bring to a boil. As it is boiling, carefully stir in the cornstarch water, and allow to thicken while you continually stir. This should happen rather quickly. Place chicken over precooked rice, and ladel sauce over all.
