Description
A classic Chinese takeout dish featuring crispy fried chicken tossed in a tangy and flavorful sweet and sour sauce.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 cup vegetable oil (for frying)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 onion, chopped
- 1/2 cup pineapple chunks
- 1/2 cup pineapple juice
- 1/3 cup rice vinegar
- 1/3 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Salt and pepper to taste
Instructions
- Season chicken pieces with salt and pepper.
- Dip chicken into cornstarch, then into beaten eggs.
- Heat oil in a large skillet over medium-high heat. Fry chicken until golden and crispy. Remove and drain on paper towels.
- In another pan, sauté bell peppers and onion until slightly tender.
- Add pineapple chunks and cook for 2 more minutes.
- In a bowl, whisk together pineapple juice, rice vinegar, ketchup, brown sugar, and soy sauce.
- Pour sauce into the pan with vegetables and bring to a simmer.
- Stir in the cornstarch slurry and cook until sauce thickens.
- Add fried chicken to the sauce and toss to coat evenly.
- Serve hot with steamed rice.
Notes
- For extra crispiness, double fry the chicken pieces.
- You can use chicken thighs instead of breasts for juicier meat.
- Adjust the sugar and vinegar levels to suit your taste.