|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Sweet and Sour Chicken Strips |
|
Serves: 10 Print this Recipe8 chicken breasts, boneless 1 egg 1 1/2 cups water cold 1 cup flour 1/2 cup cornstarch 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup flour 4 cups vegetable shortening 1 cup sugar 2 tablespoons cornstarch 1/2 cup white vinegar 1/2 cup ketchup 1 8-ounce can crushed pineapple 1 cup pineapple juice Skin chicken and cut on an angle into 1/2-inch strips. Make tempura batter by beating egg and water. Beat in flour, 1/2 cup cornstarch, baking powder, salt, and pepper. Dip chicken strips in flour, then in batter. Deep-fry for 2 to 3 minutes. Drain on paper towels. Make sauce by mixing sugar and 2 tablespoons cornstarch in saucepan; add remaining ingredients. Cook and stir till thickened. Serve as dip for chicken strips. Makes 8 to 10 servings. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Broiled Mushroom Appetizers with Bacon-Chive Filling Broiled Mushroom Appetizers with Onion-Cheese Filling Festive Cheese Ball Pineapple Cheese Roll Fruit Dip Honey Yogurt Dip Dilly Dip Vegetable Curry Dunk Tangy Party Dip Shrimp Platter Appetizer Chicken Almond Puffs Bacon-Chestnut Tidbits Marinated Mushrooms Sandwich Rolls Party Deviled Eggs Guacamole Liver Pate Sweet and Sour Chicken Strips Hot Crab Bites Glazed Meatballs |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
