Sweet and Sour Chicken Recipe by Chef Katie Chin (Serves 4-6)

Written by Katie Chin

It’s easy to feel a lot of negativity when you’re going through a divorce.  I know I did.  I remember a friend of mine saying, “You know, the sweet wouldn’t be as sweet without the sour.” 

It made me stop and think about all the good in my world – my friends, my family, my pets – and realized that I needed to embrace both the good and the bad in life.  

Most importantly, I learned to strike a healthy balance of emotions and remember to pause to appreciate all the good.  Please enjoy this recipe for Sweet and Sour Chicken and I hope you make it to celebrate the sweet and sour of it all!

Sweet and Sour Chicken Recipe by Chef Katie Chin  (Serves 4-6)

• 1 1/2 pounds boneless skinless chickenbreast or thigh, cut into bite-sized chunks
• 1 egg, slightly beaten
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/4 teaspoon white pepper
• 2 tomatoes
• 1 green bell pepper
• vegetable oil
• 3/4 cup all-purpose flour
• 3/4 cup water
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup plus 2 tablespoons sugar
• 1 cup chicken broth
• 3/4 cup white vinegar
• 1 tablespoon vegetable oil
• 2 teaspoons dark soy sauce
• 1 teaspoon salt
• 1 clove garlic, minced
• 1/4 cup cornstarch
• 1/4 cup cold water
• 1 can (8 oz) pineapple chunks, drained

Instructions

1. Mix the egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the white pepper in a medium bowl. Add the chicken and stir to combine. Cover and refrigerate for 20 minutes.
2. Cut each tomato into 8 wedges. Cut bell pepper into 1-inch pieces.
3. Heat vegetable oil (1.5 inches) in a wok or deep skillet to 350 degrees. Mix flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and the baking soda in a medium bowl. Stir chicken pieces into batter until well coated. Fry about 15 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375 degrees. Fry chicken all at one time 1 minute or until golden brown; drain on paper towels. Place chicken on a heated platter.
4. Heat sugar, broth, vinegar, 1 tablespoon vegetable oil,2 teaspoons soy sauce,
   1 teaspoon salt and the garlic to boiling in a sauce pan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into the sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling and pour over chicken. Serve immediately.

For recipes, visit thesweetandsourchronicles.com