Description
A classic Chinese-American dish featuring crispy battered chicken pieces coated in a tangy and sweet sauce with colorful bell peppers and pineapple chunks.
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup cornstarch
2 large eggs, beaten
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
1/2 green bell pepper, cut into 1-inch pieces
1/2 red bell pepper, cut into 1-inch pieces
1/2 cup white sugar
1/4 cup distilled white vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1/2 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
In a medium bowl, combine the cornstarch, all-purpose flour, salt, and black pepper.
Dip the chicken pieces into the beaten eggs, then dredge them in the flour and cornstarch mixture until fully coated.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Fry the coated chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on paper towels.
In a separate saucepan, combine the sugar, distilled white vinegar, ketchup, soy sauce, and water. Bring the mixture to a boil over medium heat, stirring frequently.
Add the cornstarch slurry to the sauce and stir continuously until the sauce thickens, about 1-2 minutes.
Add the pineapple chunks and bell pepper pieces to the sauce and cook for another 2 minutes until slightly tender but still crisp.
Add the fried chicken pieces to the saucepan and toss to coat evenly with the sweet and sour sauce.
Cook for an additional 2 minutes to heat through, then remove from heat.
Serve the sweet and sour chicken hot over steamed white rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes