1/2 cup Flour.
1 tsp Baking powder.
1/2 tsp Baking soda.
1 tsp White pepper.
1 tsp Course salt.
1 Chicken breast, cubed.
1 cup Vegetable oil (for frying).
1 Bell pepper, chopped.
1 Mango, cubed.
1/4 Pineapple, cubed.
1/4 cup Sugar.
2 cups Water.
1/2 cup Vinegar.
1 tbsp Orange zest.
3 drops Red food colouring (I ended up using red sugar sprinkles for cake decoration because I was too lazy to go to the store to get food colouring).
3 tbsp cup Corn starch
1/4 cup Water.
Combined fist six ingredients into a medium sized bowl and mix together.
Add enough water into the mixture to turn into the consistency of pancake mix.
Add cubed chicken, ensuring that each piece is well coated.
Set chicken and batter aside.
In a medium sauce pan combined the peppers, mango, pineapple, 2 cups water, sugar, orange zest, vinegar, and food colouring.
Bring sweet and sour sauce to a boil on medium heat.
Reduce heat and allow to simmer for 5 - 10 minutes.
To thicken, mix the 1/4 cup water and corn starch into a cup and mix until it forms a slurry. Pour it slowly into the sweet and sour sauce, making sure to mix thoroughly every few tablespoons worth of corn starch water.
On medium-high heat add oil to a large skillet or wok.
Once oil is heated, place battered chicken into wok and fry until browned (5-10 minutes).
Drizzle sweet and sour sauce over the fried chicken.
Serve on noodles or rice or by itself.
NOTE: if you want to reheat the sweet and sour chicken it is best to leave the sauce off of it, other wise it will get soggy overnight.
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