Kim's Kitchen

Mandarin Chicken

• 4-5 Boneless Chicken Breasts (cut into strips or bite size pieces)
• 1 C. Flour
• 2 tsp. Sugar
• 1/2 tsp. Salt
• 2 Beaten Eggs
• 1/2 C. Water
• Oil for Frying
• 1 Pint Canned, Diced Tomatoes
• 1/4 C. Vinegar
• 1/4 C. Chopped Onions
• 1/4 C. Chopped Green Peppers
• 1/4-1/2 C. Pineapple and/or Juice
• 1 C. Sugar
• 1/2 T. Soy Sauce
• Pinch of Ginger
• Pinch of Salt
• Cornstarch dissolved in milk

Prepare Chicken: Mix Flour, Sugar, Salt, Beaten Eggs & Water until smooth. Dredge Chicken in Batter and deep fry until golden brown.

Prepare Sauce: Mix Tomatoes, Vinegar, Onions, Green Peppers, Pineapple/Juice, 1 C. Sugar, Soy Sauce, Ginger and Pinch of Salt in sauce pan. Bring to boil stirring occasionally. Reduce heat and simmer for 20 minutes, continuing to stir occasionally.

Once sauce is cooked, thicken with a little corn starch dissolved in a bit of milk until desired thickness is achieved. After cornstarch is added, cook for 2-3 minutes.

Combine sauce & chicken and serve.

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