Sweet & Sour Chicken [Cook's Country recipe]

Sweet & Sour Chicken
Sauce
1 T cornstarch
1/2 c + 1 T water
1/2 c pineapple juice
1/2 c orange juice
1/2 c vinegar
1/2 c sugar
3 T ketchup
1/4 t red pepper flakes
Chicken 
1 lb chicken breasts, cubed
salt and pepper
1 c flour
1 c cornstarch
2 t baking powder
1/2 t baking soda
1 1/4 c water
vegetable oil
2 bell peppers, cut into 1" pieces
6 green onions, cut into 1" pieces

Sauce
1. Dissolve cornstarch in 1 tablespoon water in a small bowl and set aside.
2. In a medium pot, combine juices, vinegar, sugar, ketchup, pepper flakes, and remaining 1/2 cup water and bring to a boil over medium-high heat; reduce heat to medium and simmer until reduced to about 1 1/2 cups, about 8-10 minutes.
3. Whisk in reserved cornstarch mixture and cook until thickened, about a minute; remove from heat, cover, and keep warm, stirring occasionally.

Chicken
1. Set a wire rack in a rimmed baking sheet and line half of the rack with paper towels.
2. Using different paper towels, pat the chicken dry and season with salt and pepper.
3. Whisk flour, cornstarch, baking powder, baking soda, 2 t salt, and 1 t pepper in a medium bowl; slowly whisk in water and 3 T oil until smooth. Place chicken in batter and submerge to coat.
4. Pour vegetable oil into a large Dutch oven until 1 1/2" deep and heat over medium-high heat to 375*.
5. Use one fork to spear a piece of chicken, and then use another fork to slide that chicken off and in to the oil. You can fry several pieces at a time, just make sure that you have the temperature at 350-375* before dropping in each piece.
6. Fry, stirring gently to prevent sticking together, until chicken is golden brown; transfer chicken to paper towel-lined side of rack, let drain, and then move to exposed side of rack to dry completely.
7. Once all chicken has been fried, remove Dutch oven from heat. Place peppers in oil and stir until softened; remove. Place onions in oil and stir until bright green; remove.
8. In a large bowl, combine chicken, peppers, onions, and 2/3 of sauce; toss to coat. Serve remaining sauce on the side.

Serve over rice.

Hawaiian Haystacks (or Chinese Sundaes)

Hawaiian Haystacks (or Chinese Sundaes)
3 T butter
1/2 onion, finely chopped
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, finely minced
1/4 c flour
2 c milk
1 c chicken broth
1 t salt
1/2 t pepper
rice
Optional toppings:
shredded coconut
slivered almond
Cheddar cheese
celery
green onions
mushrooms
tomatoes
olives
mandarin oranges
peas
pineapple
chow mein noodles
water chestnuts

1. In a large pan, melt butter over medium heat.
2. Add onion and chicken and cook until onions are soft and chicken is cooked through, about 5-6 minutes.
3. Add the garlic and stir until fragrant, about a minute.
4. Sprinkle the flour into the pan and stir to combine; cook for a minute and then slowly whisk in the milk and chicken broth.
5. Cook, stirring constantly, until sauce comes to a simmer and then add the salt and pepper. Continue simmering, stirring frequently, until the sauce has thickened, about 5-8 minutes.
6. Serve over rice, topped with toppings of your choice.

Kung Pao Chicken

Kung Pao Chicken
2 boneless, skinless chicken breasts, cut into 1" pieces
1 1/2 T cornstarch
1 T sesame oil
2 T rice wine vinegar
2 T [low sodium] soy sauce
2 t sugar
2 green onions, sliced
3-4 cloves garlic, minced
1/2 t crushed red pepper flakes
1/2 t ginger
1/2 c dry roasted peanuts
[brown] rice

1. Place a medium-sized skillet over medium heat; place cornstarch in a ziplock bag, add chicken, and shake to coat.
2. Pour sesame oil in to the skillet and let it heat up before adding the chicken; cook chicken for about 5-7 minutes, until cooked through. Meanwhile, combine vinegar, soy sauce, and sugar in a small bowl and mix well.
3. When the chicken is done, remove it from the skillet and set it aside.
4. Add green onions, garlic, red pepper flakes, and ginger to the skillet and heat for about 30 seconds before pouring in the sauce mixture.
5. Place the chicken back in the skillet and toss everything together; stir in the peanuts and heat everything through.
Serve over rice.