Sweet and Sour Chicken
Fried sweet and sour chicken is coated with a thick, tangy Chinese sauce and tossed with tender chunks of peppers, onions, and pineapple.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 lb chicken thighs (boneless skinless, cut into 2-inch cubes)
- 1/2 red bell pepper (cut into 1-inch cubes)
- 1/2 green bell pepper (cut into 1-inch cubes)
- 1/2 red onion (cut into 1-inch cubes)
- 4 oz pineapple (cut into 1-inch cubes)
- 1 green onion (chopped)
- 2 cup vegetable or canola oil (for frying)
- 1 tbsp light soy sauce
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1 egg
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
- 4 tbsp ketchup
- 4 tbsp brown sugar
- 3 tbsp white vinegar
- 2 tbsp water
- 1 tsp cornstarch
- 1/2 tsp kosher salt
Instructions
- 1
Heat oven to 200°F. Line a baking tray with paper towels and a wire rack.
- 2
In a bowl mix together the marinade ingredients and add the chicken. Toss to coat in the marinade/batter. Marinate as you prep vegetables.
- 3
Wash and cut the vegetables, pineapple and green onion garnish. Set aside.
- 4
In a small bowl whisk together the sauce ingredients. Set aside.
- 5
In a wok heat the oil to 350°F. Carefully fry the chicken pieces in batches to not over crowd the wok. Cook for 3 minutes per side. Remove and set on paper towel and wire rack lined tray. Repeat with remaining chicken. Place tray in oven to keep warm as you finish sauce and vegetables.
- 6
Remove all but 2 tablespoons of the oil (let oil cool and save for other use). Heat wok on high and after a minute add the vegetables and pineapple. Stir fry quickly for 2 minutes. Stir the sauce and add to the wok. Stir fry to coat the vegetables another 1 minute as the sauce thickens. Add the cooked chicken and toss to coat completely. Garnish with green onions and serve immediately.