Sweet and Sour Chicken

Sweet and Sour Chicken

1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color

8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

Directions

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

Fried Rice Restaurant Style

Fried Rice Restaurant Style

Prep Time:15 Min
Cook Time:30 Min
Ready In:45 Min

Ingredients

• 2 cups enriched white rice *
  4 cups water
  2/3 cup chopped baby carrots *
  1/2 cup frozen green peas *
  2 tablespoons vegetable oil *
  2 eggs
  soy sauce to taste (I used about 1/3 c.)

Directions
1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

* I used instant rice and followed the directions on the side of the box to make 4 C. That was just the right amount of rice for this recipe. After the rice is done cooking, keep it in the pot a little longer with the heat on and stir the rice around. That makes it so it isn't so sticky and it won't clump together.

* I bought a bag of frozen peas/carrots. That made the process a little easier.

*I rarely use vegetable oil, I substituted the vegetable oil for Extra Virgin Olive Oil.