Sweet and Sour chicken

• 2/3 cup soy sauce
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 1/4 cup flour, plus seasoned flour for dredging
• 1/4 cup cornstarch
• 1 pound chicken, cut into 1-inch cubes
• Kosher salt and pepper
• Vegetable oil, for frying
• 1 cup ketchup
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 1 ounce honey
• 1 tablespoon vegetable oil
• 1/2 tablespoon sesame oil
• 1/3 cup large diced Vidalia onion
• 1/3 cup large diced celery
• 1/3 cup carrots sliced 1/4-inch thick, on a bias
• 1/3 cup large diced red bell pepper
• 1/3 cup large diced green bell pepper
• 1 cup fresh pineapple, cut into 1-inch
  cubes

Directions

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and

cornstarch. Season the chicken generously with salt and pepper. Place the pork in

the bowl and toss to cover. Marinate in the refrigerator

overnight.




Drain off any excess marinade and dredge the pork

in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of

oil to 350 degrees F. Fry the chicken in batches, until golden brown. Drain on

paper towels. Reserve on a warm plate.




In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to

blend.




In a small roasting pan heat the canola and sesame oils. Place the chicken and

vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the

chicken is tender.