Description
A classic Chinese-American dish featuring crispy chicken pieces coated in a tangy and sweet sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup pineapple chunks, drained
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
Instructions
- In a bowl, combine cornstarch, flour, salt, and pepper.
- Dip chicken pieces in beaten eggs, then dredge in the cornstarch mixture.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Fry chicken in batches until golden brown and cooked through. Remove and set aside.
- In the same skillet, add bell peppers and pineapple chunks. Stir-fry for 2-3 minutes until slightly tender.
- In a small bowl, whisk together ketchup, rice vinegar, soy sauce, and brown sugar.
- Pour the sauce mixture over the vegetables and pineapple. Bring to a simmer.
- Stir in the cornstarch slurry to thicken the sauce.
- Return the fried chicken to the skillet and toss to coat evenly with the sauce.
- Serve hot with steamed rice.
Notes
- For extra crispiness, double-fry the chicken.
- Adjust sugar and vinegar to your taste.
- You can add other vegetables like onions or carrots.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: sweet and sour chicken, chicken recipe, Chinese food, stir fry, easy dinner, family meal