Description
A classic Chinese-American dish featuring crispy battered chicken pieces tossed in a tangy and sweet homemade sweet and sour sauce with bell peppers and pineapple.
Ingredients
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup cornstarch
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil, for frying
1/2 cup pineapple chunks, drained
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/2 medium onion, cut into 1-inch pieces
1/4 cup ketchup
1/4 cup rice vinegar
1/4 cup granulated sugar
2 tablespoons soy sauce
1/4 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
In a medium bowl, whisk together eggs, cornstarch, flour, salt, and black pepper until smooth to make the batter.
Dip the chicken pieces into the batter, ensuring they are fully coated.
Heat vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking.
Fry the battered chicken pieces in batches for 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
In a separate large skillet or wok, combine ketchup, rice vinegar, granulated sugar, soy sauce, and water. Stir and bring to a simmer over medium heat.
Add the cornstarch slurry to the sauce and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
Add pineapple chunks, red bell pepper, green bell pepper, and onion to the sauce. Cook for 3-4 minutes until the vegetables are tender-crisp.
Add the fried chicken pieces to the skillet and toss gently to coat with the sauce.
Cook for an additional 1-2 minutes to heat through.
Serve hot over steamed white rice or your choice of side.
- Prep Time: 20 minutes
- Cook Time: 20 minutes