Sweet and Sour Chicken

Summer / Fall / Winter / Spring / Deep-Fry / LouAna / Main Dish / Sauté / Southern Fry Oil /


DESCRIPTION

Made with LouAna® Southern Fry Oil, our Sweet and Sour Chicken is the real deal!

TOTAL TIME

30 minutes

SERVINGS

Serves: 8

INGREDIENTS

Chicken:
2 1/2 gallons LouAna® Southern Fry Oil
4 (6 oz.) boneless, skinless chicken breast halves, cut into bite-sized pieces
1 1/2 teaspoons salt, divided
1 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1 cup milk
2 large eggs
Cooked rice for 4 people

Sauce:
2 tablespoons LouAna® Southern Fry Oil
1 cup white onion, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
1 1/2 teaspoons grated fresh ginger
1 garlic clove, minced
1/3 cup distilled white vinegar
3 tablespoons sugar
2 tablespoons soy sauce
2 drops red food coloring
1 (20 oz.) can pineapple chunks, drained and juice reserved
2 tablespoons cornstarch

Garnish (optional):
2 tablespoons chopped green onions
Toasted sesame seeds

DIRECTIONS

To prepare chicken, place 2 1/2 gallons LouAna Southern Fry Oil in a deep fryer; heat to 350°F.

Sprinkle chicken evenly with 1 teaspoon salt. Combine remaining 1/2 teaspoon salt, flour, 1/2 cup cornstarch, and baking powder in a large bowl, stirring well. Combine milk and eggs, stirring well. Add milk mixture to flour mixture; stir until smooth.

Dip chicken in batter; fry at 350°F for 2 minutes on each side or until done. Remove chicken.

To prepare sauce, heat 2 tablespoons LouAna Southern Fry Oil in a large sauté pan over medium-high heat. Add onion and bell pepper to pan; sauté 3 minutes. Add ginger and garlic to pan; sauté 1 minute. Add vinegar, sugar, soy sauce, food coloring, and pineapple chunks to pan; cook 2 minutes, stirring constantly.

Combine reserved pineapple juice and 2 tablespoons cornstarch, stirring until smooth. Add juice mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with chicken over rice. Garnish with chopped green onions and toasted sesame seeds, if desired.

SAFETY FIRST

There are two options when frying chicken. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always keep children and pets away. But either way you choose, always remember:
• Wear oven mitts.
• Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.

 

We’d love to see how it turned out. Tag your photos with #LouAnaCooking on Facebook or Instagram.

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