Chinese baked sweet and sour chicken
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Boneless cubed chicken breasts |
| 3 | tablespoons | Butter or margarine |
| 2 | tablespoons | Water |
| 1 | Egg | |
| ⅓ | cup | Packed brown sugar |
| 2 | tablespoons | Cornstarch |
| 1 | can | 15 1/4oz)pineapple chunks in syrup,drained reserving syrup |
| 3 | tablespoons | Vinegar |
| 2 | tablespoons | Catsup |
| 2 | tablespoons | Soy sauce |
| 1 | medium | Green pepper, cut into 1\" pieces |
| 1 | small | Onion thinly sliced |
| Hot cooked rice | ||
| 1 | cup | Biscuit mix |
Directions
Directions Cut chicken into 1" pieces. Heat butter in rectangular pan, in 400 degree oven until melted. Beat water and egg slightly.
Dip chicken into egg mixture, then coat with baking mix. Place chicken in pan. Bake uncovered in 400 degree oven until bottoms of chicken pieces are golden brown, 25 to 30 minutes. Turn chicken; bake until done, 10 to 15 minutes longer. Sweet and Sour Sauce Mix brown sugar and cornstarch in 3 qt. saucepan. Add enough water to reserved pineapple syrup to measure 1⅔ cups. Stir syrup mixture, vinegar, catsup and soy sauce into saucepan. Cook over medium - high heat, stirring constantly, until mixture thickens and boils. Stir in pineapple, green pepper and onion; reduce heat. Cover and simmer until green pepper is crisp tender, 5 to 7 minutes. Stir in chicken; heat until hot. Serve over rice. The chicken can also be deep fried, and sauce poured over them.
Submitted By DOROTHY FLATMAN On 06-15-95