Ronnie's Notes
Ed’s birthday is coming up soon and even though we’ve dined on fancy food and feasted on multi-course meals at lovely restaurants; even though I’ve cooked fancy food and prepared multi-course meals, it’s not what he wants for his birthday.
He always wants Chinese food. Usually, old-fashioned Cantonese style Chinese food, the kind he remembers from his boyhood. Like this Sweet and Sour Chicken. It’s also a perfect dish for Lunar New Year which begins on Sunday January 22.
Instructions
Preheat the oven to warm.
Make the sauce: place the chicken stock, vinegar, sugar, ketchup and soy sauce in a saucepan.
Cook the ingredients over medium-high heat and bring to a boil.
Mix the ingredients, turn off the heat and set aside.
Mix the coating ingredients: place the flour, cornstarch, water and egg in a bowl.
Whisk thoroughly until a smooth batter has formed.
Add the chicken pieces and stir to coat all the pieces.
Add enough vegetable oil to a deep saute pan to cover the chicken pieces halfway.
Heat the oil until it is hot enough for a bread crumb to sizzle.
Cook a few chicken pieces at a time (don’t crowd the pan) for or until the pieces are browned and crispy.
Drain on paper towels and place in the preheated warm oven.
Repeat with the remaining pieces.
Drain all but 1-2 tablespoons of the vegetable oil from the pan.
Add the bell pepper pieces, onion and garlic to the pan and cook over medium heat for or until softened.
Add the pineapple chunks and cook for a minute to heat the pieces.
Spoon the vegetables and pineapple into the sauce and reheat over medium heat for or until hot.
Mix the cornstarch/water together until smooth, add it to the sauce and stir until the sauce has thickened.
Place the chicken onto a serving platter.
Pour the sauce on top and serve.