Sweet sour chicken dippers can chop up all the ingredients the night before, can be ready in about 30 minutes. You can also serve it as a snack or an appetizer. From Kari Caven of Post Falls Idaho.
Ingredients
1 can (8 ounces) crushed pineapple
1-1/2 cups sugar
1 can (14-1/2 ounces) diced tomatoes,
undrained
1/2 cup white vinegar
1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1 tablespoon cornstarch
BATTER:
1 cup all-purpose flour
1 cup cornstarch
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons sugar
1-1/3 cups cold water
Oil for deep-fat frying
1-1/2 pounds boneless skinless chicken breasts,
cut into chunks
Method
Drain pineapple, reserving juice. In a saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes.
In a bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture.
Bring to a boil; boil and stir for 2 minutes or until slightly thickened. Remove from the heat; set aside.
In a bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth.
In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry until golden brown and juices run clear, about 5 minutes.
Serve immediately with sweet-sour sauce. Yield: 4 dozen appetizers.
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| Sweet sour chicken dippers |
