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 deep fryer to 350 degrees
While oil is heating, coat each piece of chicken with batter. Reduce heat to
medium.
Carefully lower coated chicken into hot oil with fryer basket.
Deep fry chicken 3 minutes or until browned. Remove from oil.
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, draining well. Place on platter.
Using a fry pan, 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.
