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You know how it is... you really love sweet and sour chicken, but the last billion times you ate at that chinese place on the corner you were sick for two days afterwards.

Best solution for that is to make your own! So here's how to do it.

To bread your chicken you will need:
1 c. flour
1 egg
2 tsp soy sauce
pinch of pepper
dash of garlic
and about 1/2 c. water

Mix everything together with a whisk until the batter is somewhat thick, kind of like pancake batter. Depending on the density of the flour the batter may take more or less water. If you get it too runny just slowly add flour until it thickens up.

Cut chicken into cubes, and dip in batter. Once coated drop into hot oil (I use a deep frier) and let cook until chicken floats. Remove and set on a paper towel so it has time to drain.

**You Do NOT have to fry your chicken for this!! Remember, it's the sauce that makes it sweet and sour, not the frying! It's actually VERY good with grilled chicken, too!!**

For the sauce you will need:

1 c. pineapple juice (about as much as is in a can of sliced pineapple- which you may want in your dish, anyhow.)
1 c. water
3/4 c. sugar
1/4 c. vinegar
1/4 c. orange juice
Optional: 2 tbs of maraschino cherry juice (adds just a little extra sweetness) or 1/2 tbs red chili sauce if you want it spicy.

Boil your water and sugar. Once it's a rolling boil add in everything else and continue to simmer until sauce thickens. You'll notice that it's a soft yellowish orange color- which is the natural color for sweet and sour sauce. If you want that lovely vibrant red color all you have to do is add a bunch of red food coloring.

Toss the chicken and your choice of veggies lightly in the sauce, and serve on rice, noodles, chow mein, or just eat it however you want!

For Veggies:

I use a 'stir fry mix' of frozen veggies, it contains snap peas, yellow carrots, broccoli and water chestnuts. I also add in about half a can of pineapple, having chopped the rings up to suit. :) Traditionally it would be just bell peppers and pineapple... but I like more variety.

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I got a note asking how I learned to make this. I should give credit where it's due: growing up my best friend's mother owned a Chinese restaurant. She taught me a variation of this (I've altered it over time).

Allergy warning – recipe contains soy products