Panda Express Sweet and Sour ChickenCopycat Recipe
Serves 2
1 lb. boneless skinless chicken breast
1 beaten egg shopping list
vegetable oil for deep fried
1 can pineapple chunks, undrained
2 medium fresh ginger sliced
1/2 of onion medium sliced
2 dried red pepper
1 med. green or red bell pepper, cut into 1 inch squares
2-3 drops of red food coloring
3/4 cup cornstarch mix in water
1/2 cup of cornstarch of coated
1/3 cup sugar
3 glove of garlic whole
1/3 cup cider vinegar or red wine vinegar
2 pinches of salt
Cut chicken into bite size pieces. Dip in egg; roll in cornstarch and fry in hot oil. Cook until golden brown, drain on paper towel. When done, arrange on serving plate while waiting for sauce. In a medium size pot add water onion and bell pepper bring to boil. Reduce heat, cover, cook until peppers and onion are crisp-tender. Removed and drained. Set aside.
FOR SAUCE: In a medium size pan add water to measure 11/2 cup. Add dried red pepper, garlic and ginger, bring to boil for about 5-6 minutes for fragrant. Removed red pepper, garlic and ginger from boiling water. Stir in sugar, salt and vinegar. Heat to boiling until sugar dissolves. Stir in cornstarch a little at a time for thickness. When done, arrange cooked vegetable and pineapple chucks on top of chicken and pour sauce over as much as desire.
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