Sweet and Sour Chicken

ingredients

• 1 pound skinless, boneless chicken breasts or thighs
• 1 beaten egg
• 1 cup packaged biscuit mix
• 1/3 cup water
• 1-1/2 cups cooking oil
• 1 20-ounce can pineapple chunks (juice pack)
• 1/3 cup sugar
• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons cornstarch
• 2 teaspoons paprika
• 1 tablespoon cooking oil
• 1 large green sweet pepper, cut lengthwise into strips
• 4 green onions, cut into 2-inch lengths
• 2 cups cherry tomatoes, halved
• Hot cooked rice

directions

1. Cut chicken into 1-inch pieces. In a medium bowl combine egg, biscuit mix and water. Dip chicken pieces into batter to coat.
2. Heat 1-1/2 cups cooking oil in wok or small deep-fat fryer over medium heat (375 degrees F). Fry chicken pieces in hot oil, a few at a time, until golden brown (about 2 minutes). Remove chicken pieces as they brown and drain on paper towels. Discard cooking oil. Keep chicken warm in a 300 degree F oven.
3. For sauce, drain pineapple, reserving juice. Add enough water to juice to make 1-3/4 cups. In a bowl combine sugar, soy sauce, vinegar, cornstarch, and paprika. Add pineapple juice mixture; set aside.
4. Add 1 tablespoon cooking oil to the wok or 12-inch skillet. Preheat over medium-high heat. Stir-fry green sweet pepper and green onions in hot oil for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Add cooked vegetables, pineapple chunks, and tomatoes to wok. Cook and stir about 2 minutes more or until heated through. Add chicken; stir to coat. Serve immediately over cooked rice. Makes 6 servings.