Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 4
Crispy chicken with bell peppers, onion, and pineapple glazed in a homemade sticky sauce. Best served over rice for a quick and easy dinner that everyone will surely enjoy!
Ingredients
Chicken:
1 lb boneless skinless chicken thighs, cut into 1″ pieces, or chicken breasts
1 tsp salt
1/2 c cornstarch
1 1/2 c flour
1 Egg, beaten
1 tbsp oil, canola oil, or similar
1 ¼ c water
vegetable oil, for frying
Vegetables:
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
1 tbsp oil, canola oil, or similar
1 c pineapple chunks, fresh, or canned/frozen
Sweet and Sour Sauce:
1/2 c sugar
¼ c rice vinegar, or white vinegar
2 tsp garlic, minced, or garlic powder
2 tbsp soy sauce, low sodium recommended
1/4 c ketchup
2 tbsp cornstarch, mixed with 2 tbsp water
sesame seeds, optional garnish
How to make Crispy Sweet and Sour Chicken
Step 1: Combine the cornstarch, flour, and salt in a large bowl. Whisk in the egg, a tbsp oil, and water until smooth.
Step 2: Toss the cubed pieces of chicken into the batter until thoroughly coated. Marinade for at least 10 minutes at room temperature or an hour in the fridge.
Step 3: In a medium saucepan or deep fryer, heat an inch of oil to 350 degrees F. Prepare your wire rack and slotted spoon or mesh strainer.
Step 4: Once the oil is hot, add the chicken in batches and fry for about 3 to 4 minutes until crispy and golden. Transfer the fried chicken on a wire rack using a slotted spoon.
Step 5: Heat oil in a skillet or wok over medium-high heat. Saute the onion and bell pepper for about 2 to 4 minutes until a bit softened.
Step 6: Add the pineapple and the sauce ingredients to the pan. Bring to a simmer. Adjust according to the taste.
Step 7: In a cup, whisk the cornstarch and water. Slowly stir it into the pan. Decrease the heat and simmer for 2 to 3 minutes more until the sauce is thick enough to coat the veggies.
Step 8: Add in the cooked chicken and stir to coat.
Step 9: Take the skillet away from the heat and let the sauce thicken further.
Step 10: if desired, garnish with sesame seeds. Serve quickly.
Notes:
Marinade longer for the chicken to be more tender. Store in the fridge and take out 15 minutes before frying.
Omit the butter for a lighter variety and just stir fry the cubed chicken in a tbsp oil. Or place the breaded chicken on a baking sheet and bake at 350 degrees F for about 15 minutes.
Place the dish in an airtight container and store in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition Facts:
Amount Per Serving (4 oz): Calories 466 Calories from Fat 90, Fat 10g15%, Saturated Fat 2g10%, Cholesterol 128mg43%, Sodium 1096mg46%, Potassium 802mg23%, Carbohydrates 68g23%, Fiber 5g20%, Sugar 45g50%, Protein 27g54%, Vitamin A 1419IU28%, Vitamin C 81mg98%, Calcium 54mg5%, Iron 3mg17%
Ingredients
- Chicken:
- 1 lb boneless skinless chicken thighs, cut into 1" pieces, or chicken breasts
- 1 tsp salt
- 1/2 c cornstarch
- 1 1/2 c flour
- 1 Egg, beaten
- 1 tbsp oil, canola oil, or similar
- 1 ¼ c water
- vegetable oil, for frying
- Vegetables:
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch pieces
- 1 tbsp oil, canola oil, or similar
- 1 c pineapple chunks, fresh, or canned/frozen
- Sweet and Sour Sauce:
- 1/2 c sugar
- ¼ c rice vinegar, or white vinegar
- 2 tsp garlic, minced, or garlic powder
- 2 tbsp soy sauce, low sodium recommended
- 1/4 c ketchup
- 2 tbsp cornstarch, mixed with 2 tbsp water
- sesame seeds, optional garnish
Instructions
Step 1: Combine the cornstarch, flour, and salt in a large bowl. Whisk in the egg, a tbsp oil, and water until smooth.
Step 2: Toss the cubed pieces of chicken into the batter until thoroughly coated. Marinade for at least 10 minutes at room temperature or an hour in the fridge.
Step 3: In a medium saucepan or deep fryer, heat an inch of oil to 350 degrees F. Prepare your wire rack and slotted spoon or mesh strainer.
Step 4: Once the oil is hot, add the chicken in batches and fry for about 3 to 4 minutes until crispy and golden. Transfer the fried chicken on a wire rack using a slotted spoon.
Step 5: Heat oil in a skillet or wok over medium-high heat. Saute the onion and bell pepper for about 2 to 4 minutes until a bit softened.
Step 6: Add the pineapple and the sauce ingredients to the pan. Bring to a simmer. Adjust according to the taste.
Step 7: In a cup, whisk the cornstarch and water. Slowly stir it into the pan. Decrease the heat and simmer for 2 to 3 minutes more until the sauce is thick enough to coat the veggies.
Step 8: Add in the cooked chicken and stir to coat.
Step 9: Take the skillet away from the heat and let the sauce thicken further.
Step 10: if desired, garnish with sesame seeds. Serve quickly.
Notes
Marinade longer for the chicken to be more tender. Store in the fridge and take out 15 minutes before frying. Omit the butter for a lighter variety and just stir fry the cubed chicken in a tbsp oil. Or place the breaded chicken on a baking sheet and bake at 350 degrees F for about 15 minutes. Place the dish in an airtight container and store in the fridge for up to 3 days or freeze for up to 3 months.
