Recipe - Chinese Sweet And Sour Chicken

3 Chicken breast halves;
skinned, boned
Oil; (for deep frying)
1 Egg white
3 tablespoon Cornstarch
1 cn Unsweetened pineapple chunks
with juice; (8 oz.)
1 tablespoon Vegetable oil
2 Green peppers; cut in strips
1 One half cup Chicken stock
1 tablespoon Light brown sugar
1 tablespoon Vinegar
2 tablespoon Soy sauce
One fourth cup Water
Hot cooked rice or chow mein
noodles

Slice chicken breasts lengthwise in narrow strips. In a wok or deep heavy
skillet, pour oil to a 1 One half inch depth. Heat oil to 350 degrees. In a
small bowl, beat egg white until frothy. Add 1 teaspoon cornstarch;
continue beating. Gradual ly add 1 tablespoon plus 2 teaspoons cornstarch,
beating until egg whites form soft peaks. Dip chicken strips, 1 at a time,
in egg white mixture; drain over bowl. Fry strips in hot oil, a few at a
time, until evenly browned. Drain on paper towel. Repeat with remaining
chicken. Pour oil from wok or skillet; discard. Wipe skillet clean with
paper towel. Drain pineap ple, reserving juice. Place skillet over high
heat. Add 1 tablespoon oil. When hot, add green peppers. Stirfry 2 to 3
minutes or until crisptender. Pour in reserved pineapple juice and steak.
Add sugar, vinegar and soy sauce. Stir to blend. In a small bowl, combine
water and remaining 1 table spoon cornstarch. Stir cornstarch mixture into
simmering pineapple juice mixture. Add pineapple chunks and fried chicken
strips, stirring until sauce has thickened. Serve hot over rice. Makes 4 to
6 servings.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 22,
1998