Sweet and Sour Chicken (Tiffany)

2 chicken breasts                               

1 tsp. salt                                           

                                                          

Batter:                                               

½ cup flour                                        

¼ cup cornstarch                               

1 tsp. baking powder

½ tsp. baking soda                             

¼ cup cold water                                

                                                          

Sweet & Sour Sauce:

2 TBS. rice vinegar

3 TBS. ketchup

¼ cup water

2 TBS. cornstarch (mix w/sugar)

2/3 cup sugar

Garnish:

1 tomato wedged

1 small green pepper, wedged

½ cup pineapple chunks

1 tsp. toasted sesame seeds

Cut chicken breasts into ½ inch thick slices.  Heat oil in wok to 375°.  Rub salt into chicken pieces.  Dip into batter and deep fry in oil until golden brown (About 4 minutes.)  Bring sauce to a full boil stirring constantly.  Arrange tomato, pepper, and pineapple chunks on top of chicken.  Pour sauce over and sprinkle sesame seeds on top. 

Sweet and Sour Chicken Wings (Grandma Morgan)

2 lbs. chicken
Garlic salt
2 or 3 eggs
Corn starch

Sauce:
1½ cups sugar
¾ to 1 cup vinegar
4 TBS. ketchup
1 tsp. salt (taste before adding)
½ cup chicken stock
1 tsp. soy sauce

Sprinkle garlic salt sparingly on pieces, let set for 2 hour 15 minutes. Roll chicken pieces into egg and then corn starch. Brown in fry pan. But in baking dish. Pour sauce over chicken. Bake at 350° for 40 minutes or until done. Note: Thicken sauce if necessary with cornstarch.