This sweet and sour chicken is full of crispy chicken, fresh pineapple and bell peppers, all tossed in a sweet and savory sauce. A classic Chinese food dish that tastes even better than the take out version.
1 1/2poundsboneless skinless chicken thighscut into 1 inch pieces
2eggslightly beaten
salt and pepper to taste
1/2cupall purpose flour
1/2cupcornstarch
oil for frying
1/2cuponioncut into 1 inch pieces
1green bell peppercut into 1 inch pieces
1red bell peppercut into 1 inch pieces
3/4cuppineapple chunks
1/2cupsugar
1/3cupapple cider vinegar
2tablespoonssoy sauce
1/2teaspoongarlic powder
1/2teaspoononion powder
1/3cupketchup
1tablespooncornstarch
Instructions
Place the eggs in a bowl, add salt and pepper to taste.
Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
Heat 3 inches of oil in a deep pot to 350 degrees F.
Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
While the chicken is cooking, heat 2 teaspoons of oil in a large pan over medium high heat. Add the bell peppers and onion to the pan and season with salt and pepper to taste.
Cook for 4-5 minutes or until vegetables are just tender. Stir in the pineapple.
In a small bowl, whisk together the sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.
Pour the sauce into the pan with the peppers, onions and pineapple and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
Add the fried chicken to the pan with the peppers and pineapple and toss to coat with the sauce. Serve immediately.
Video
Notes
Chicken breast can be used in place of chicken thighs.
Be sure to use a frying thermometer to make sure that your oil is at the correct temperature.