Sweet and Sour Chicken II

We love this over white rice. It’s a good recipe to use for company but I would suggest you try it out on family first and adjust the amount of chicken and/or sauce to your personal preference. You can also forget the batter and frying the chicken first and just stir fry with peppers and onions until done and then coat with sauce. I have done it both ways. Kids usually love it.

Difficulty: Easy

Servings: 5-7

Prep Time: 15 minutes   Cook Time: 15 minutes  

Ingredients

Boneless, skinless chicken breast or thighs cut into bite size pieces (8-9 thighs or 4 breasts or so)

Batter:
3/4 cup AP flour
1/4 cup cornstarch
1 egg
2 tsp baking powder
3/4 cup water

Sauce:
1/2 bottle Catalina dressing
2 heaping Tablespoons of Apricot preserves
red pepper flakes to taste
1/4 tsp garlic powder

bell pepper and onion, chopped, optional

Directions

Mix batter ingredients together.

Cut chicken into bite size pieces. Dip in batter. Brown on both sides in hot oil. Drain on paper towels.

Melt sauce ingredients together in saucepan until bubbly.

Pour cooked chicken into skillet. Pour sauce on top and stir, stir, stir while heating over medium heat, approximately 5 minutes.

Serve over rice. You can also cut up bell pepper and onion and stir fry and add to the skillet. Either way very tasty!

Categories: Main Dish, Poultry

Submitted by: lifeisgood on February 12, 2011