Overall, this was great for my first attempt at Sweet and Sour Chicken. This recipe was good, other than the flavor of the sauce (it was missing a little something, sort of fell flat on the palette, I will be searching for a better sauce recipe for future use). I added the pineapple (along with it's juices) and the peppers directly to the sauce at the beginning of preparation of said sauce. I have never had sweet and sour chicken served with raw peppers in a restaurant, in my experience the peppers have always been slightly wilted/cooked when served. I also eliminated the orange food coloring because of the health hazards associated with artificial colorings/dyes. If you do not own a wok or deep fryer - simply use a large stock pot with a thick bottom (to evenly distribute and maintain heat), fill the pot with about 4 inches of oil (enough to not only cover the chicken when it's frying, but also allow for it to float in the oil so it does not stick to your pan), bring oil to temperature over medium heat (temperature setting may vary depending upon the type of stove you have, I have a gas range), and most importantly be patient while waiting for the oil to reach the proper temperature (otherwise the batter on the chicken will not crisp up/puff out right and your chicken will be overcooked/dry). I think I will double the amount of salt & pepper in the batter next time as well. My hubby loved it! :)
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Overall, this was great for my first attempt at Sweet and Sour Chicken. This recipe was good,...