Use and Care Manual

MARINADE:
1/2 tsp. salt
1 1/2 tsp. soy sauce
1 tbsp. cornstarch
1 tbsp. cold water
BATTER:
1/2 c. chicken coating mix
1/2 c. ice water
1 egg yolk
SWEET AND SOUR SAUCE:
1/2 c. Kraft Sweet and Sour Sauce
1/4 c. chicken broth
1/4 c. water
1/2 tsp. cornstarch
1 green pepper, cut into 1 inch pieces
1 med. carrot, sliced inch long then lengthwise
1/2 c. sliced water chestnuts
1 can chunk pineapple
 Combine marinade ingredients in a small bowl. Add chicken, mix well. Let
stand 30 minutes.
 Combine batter ingredients in a medium bowl until just mixed. Do not stir to
blend.
 Combine Sweet and Sour Sauce, chicken broth, water and cornstarch in a
small bowl, set aside.
 Heat oil in deep fryer to 350 degrees
 While oil is heating, coat each piece of chicken with batter. Reduce heat to
medium.
 Carefully lower coated chicken into hot oil with fryer basket.
 Deep fry chicken 3 minutes or until browned. Remove from oil.
 Turn heat up to high and heat oil to 400 degrees.
 Carefully place chicken all at once in hot oil and deep-fry until crisp, about 30
seconds.
 Remove chicken, draining well. Place on platter.
 Using a fry pan, place 2 tablespoons oil. Heat to medium. Stir-fry green
peppers, carrots and water chestnuts 2 minutes.
 Add Sweet and Sour Sauce mixture. Stir in pineapple. Stir-fry until sauce
has thickened. Remove from heat.
 Stir in chicken and serve immediately. Makes 4 servings.