When I was little….wait, who am I kidding, to this day one of my favorite meals in the world is Sweet & Sour Chicken! I LOVE it! I love all kinds of it too! I like the traditional Chinese style and Thai style! Plus, I love my Mom’s recipe too! Sweet & Sour Chicken is actually one of the first meals I ever learned to make! Well, I guess the first thing besides kraft macaroni and cheese! HAHA!!
I got home from the gym starving, and knew Doug would be too! I was trying to think of something to cook and remembered I hadn’t had Sweet & Sour Chicken in forever! I wanted Sweet & Sour Chicken Diana (my Mom) Style! I’ve had the recipe memorized for years, so I took out all of the ingredients and started cooking!
You know how they say you shouldn’t go to the grocery store hungry? Well, you shouldn’t cook one of your favorite meals hungry either! When I was finished cooking and put the rice in one bowl and the Sweet & Sour Chicken in another, I realized I went a little overboard! It looked like I had cooked for at least 6 people! There was SO much food! I told Doug I think we’re going to be eating Sweet & Sour Chicken for the next week!
It turned out great, and totally hit the spot! I ended up tweeting about it, and got some recipe requests. So, I’m going to share my recipe for Sweet & Sour Chicken Diana Style!
Lots of Love,
[accordions]
Whisk Together
- 1 cup pineapple juice
- 1/3 cup honey
- 1/3 cup red wine vinegar
- 2 Tbs corn starch
- 1 Tbs soy sauce
- 1 beaten egg
- 1/4 cup water
- 1/4 cup corn starch
- 1/4 cup flour
- 1 t salt
- Cut 1 1/2lb chicken into cubes, dip in batter and deep fry
- Preheat wok with 2 T oil
- Season veggies of your choice (I use carrots, green peppers and onions) with salt and pepper and saute until tender.
- Mix sauce and veggies and cook until sauce is thick (will about take 5-7 minutes) 5. Add chicken and pineapple and cook until heated through. Serves 4