RECIPES
CHURROS CONTINUED...
Spoon mixture into cake decorator’s tube with large star tip
(like the kind use to decorate cakes).
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at
a time until golden brown, turning once, about 2 minutes on
each side. Drain on paper towels.
Mix Sugar and the optional cinnamon; roll churros in sugar
mixture.
SWEET & SOUR CHICKEN
MARINADE:
1/2 tsp. salt
1 1/2 tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
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
BATTER:
1/2 c. chicken coating mix
1/2 c. ice water
1 egg yolk
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.
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