"Better Than Take-out Sweet & Sour Chicken"

From Lindsay Moore

3 chicken breasts, cubed
oil for deep frying (peanut works well, but beware nut allergies)


BATTER
Mix:
3/4 c water
1/4 c cornstarch
Then Add:
1/2 flour (a little more if you prefer a slightly thicker batter)
1 t baking powder
1/2 t baking soda


SAUCE
3/4 c water
2 T cornstarch
3/4 c sugar
2 T vinegar
3T ketchup
Bring to boil just before pouring over cooked chicken.


GARNISH
1 tomato, chunked
1 onion, chopped
1 green pepper, chopped
2 carrots, sliced thin on diagonal
1 can pineapple chunks
You can steam or saute carrot, onion and pepper to soften them a little, or just add them to the cooked sauce for a few minutes.


Heat oil to about 350 degrees. Batter chicken chunks and drop in a few at a time. Cook in oil until golden brown and cooked though, usually about 5-6 minutes depending on size of pieces. When cooked, use strainer to remove chicken pieces and put on paper towels or rack to drain excess oil. (It's best to do small batches to avoid clumping.)
When all chicken is cooked, put in bowl, add garnish and pour cooked sauce over all. Sprinkle with sesame seeds if desired. Serve over rice.


Enjoy!