I can’t tell you how much I love this recipe. It cures my cravings for take out, plus it’s so easy. You need to try this one. I know some of the ingredients in the sauce look strange but I swear this looks and tastes just like sweet and sour chicken.
Sweet and Sour Popcorn Chicken
2 cups cubed veggies (I use green pepper, onions and carrots but
you can use anything you want)
20 oz can of pineapple chunks with juice
3 cups popcorn chicken
2 T brown sugar
1 cube chicken bullion
1 T white vinegar
2 T ketchup
1/2 t garlic powder or granulated garlic
1 T cornstarch
oil for cooking
hot cooked rice
If you have a rice cooker, start the rice first. It takes longer to make the rice than to cook the rest of the meal. Cook the popcorn chicken according to package directions. I like my chicken really crispy so I cook it at 425 for 15 minutes, flipping it midway, then cook at 450 for another few minutes till crispy. You can fry the chicken but it’s a pain and less healthy than baking it.
While the chicken is cooking, preheat a bit of oil in a large skillet over medium-high heat. Add the veggies and cook till tender-crisp. You want the veggies to have a little bite left. Drain the pineapple juice into a measuring cup. Add enough water so you have a total of 1 and 1/4 cups of liquid. Add the brown sugar, bullion, vinegar, ketchup and garlic powder. Stir to combine and add to the skillet. Bring to a boil. Combine the cornstarch with 1/2 cup of cold water. Add to the skillet and simmer until thick. Add half the can of pineapple (save the rest for a snack) and the chicken. Stir to combine and serve over rice.