This recipe is a three generation recipe.  I learned the basics from my mom, made a few changes, and now, my daughter, Christa, has added the orange zest and red pepper flakes for extra flavor.  It just keeps getting better and better.

Sweet & Sour Sauce Recipe

1/2 Cup Water

1/2 Cup Rice Wine Vinegar

3/4 Cup Sugar

1/2 Teaspoon Salt

–

2 Tablespoons Corn Starch

2 Tablespoons  Cold Water

–

1/2 Teaspoon Grated Orange Zest (Optional)

Ketchup or Red Food Coloring (Optional. My original recipe called for red food coloring but I preferred using ketchup for color). Use just enough to give the color you like.

Broil first four ingredients for three minutes. In a small boil dissolve corn starch and cold water. Add corn starch mixture to boiling mixture, stir constantly with a wire whick until thickened. Mix in orange zest and ketchup or food coloring until you reach the color you want. I double the sauce recipe for extra dipping.

Chicken Preparation

4 Thawed skinless, boneless chicken breasts, cut into bite size pieces

1 Egg, mixed

Cornstarch

Canola or other Vegetable oil (do not use Olive oil, unless mixed with other vegetable oil)

Salt to Taste

Red Bell Pepper, chopped into bite size pieces and lightly sauteed.

Pineapple, chopped into bite size pieces

Red Pepper Flakes (optional)

Preheat oven to 250. Heat oil in frying pan on medium-high heat. Coat chicken pieces in egg, then dredge in corn starch. Shake off excess corn starch from pieces, then place small batches into frying oil. Cook until lightly golden then place on paper towels and salt to taste. Transfer fried chicken pieces  onto a cookie sheet or a glass 9×13 dish (with edges) and place in oven to keep warm, while frying the rest of the chicken. If you are serving small children who don’t like the sweet and sour, now is the time to save a few pieces and serve without the sauce as chicken nuggets. Serves 4.

Add lightly sauted bell pepper, pineapple and red pepper flakes to sauce, then pour over chicken right before serving. Suggest serving with Vegetable Fried Rice and a leafy Oriental salad with Mandarin Oranges and slivered almonds.