Stephen's Family's Sweet and Sour Chicken
2 pounds boneless chicken--breasts and thighs
1 or 2 eggs
1/2 cup cornstarch
1 green pepper cut into chunks
1 large onion cut into chunks and separated
1 can pineapple chunks
1 tablespoon sherry
1 tablespoon soy sauce
1 minced clove of garlic
1 teaspoon grated ginger
1 teaspoon salt
1 cup pineapple juice (from can and added water if needed)
2 teaspoons soy sauce
2 tablespoons cornstarch
8 tablespoons sugar
6 tablespoons white vinegar
6 tablespoons catsup
Cut chicken into bite sixed pieces. Add to marinade for at least 2 hours--overnight is better.
Break egg into medium bowl and whisk in about 1/2 cup of cornstarch. Drain marinade into this mixture. Consistency should be about the same as pancake batter. If second egg is needed, add a little more cornstarch--a tablespoon or 2. Exact measurements are not important. Keep the mixture at a pancake batter consistency.
Add mixture to marinated chicken pieces and stir.
Heat oil in skillet. Brown chicken nicely.
Browned pieces may be put in 325º oven to wait.
Prepare sauce and set aside.
After chicken is finished, clean frying pan. Saute green pepper and onion in a small amount of oil for about 2 minutes.
Remove vegetables from pan, and add sauce ingredients. Cook until thickened. Add onions, peppers, and pineapple and heat thoroughly.
Pour over chicken.
Serve over fried or white rice.