SWEET AND SOUR CHICKEN

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▢¾-1 cup canola oil for frying ▢½ cup cornstarch ▢3-4 chicken breasts or chicken thighs, cut into 1-inch pieces ▢2 eggs beaten ▢½ cup all-purpose flour plus more if needed ▢1 red bell pepper cut into 1-inch chunks ▢1 green bell pepper cut into 1-inch chunks ▢1 cup pineapple chunks Sweet and Sour Sauce ▢¾ cup water ▢⅓ cup pineapple juice ▢⅓ cup vinegar ▢⅓ cup soy sauce ▢⅓ cup ketchup ▢½ cup sugar ▢¼ cup packed brown sugar ▢⅛ teaspoon salt ▢3 tablespoons cornstarch mixed with ¼ cup water

Ingredients

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Prepare the sauce: In a medium pot combine water, pineapple juice, vinegar, soy sauce, ketchup, both sugars, and salt over low heat. Cook, stirring occasionally, while frying chicken.

INSTRUCTIONS

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For the chicken, heat 1–1½ inches of oil in a large frying pan over medium-high heat.

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Place cornstarch in a large resealable plastic bag, then add chicken pieces. Shake until all the pieces are evenly coated. Beat eggs in a small bowl. Place flour in a separate bowl. Dip each piece of chicken into egg, then into flour. Once coated, add to the hot oil.

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Cook chicken for 2–3 minutes, flipping with metal tongs, until cooked through and crispy. Once crisp, place chicken on a paper towel–lined plate. Once all the pieces have been cooked, discard all but a few tablespoons of oil.

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Add bell peppers and pineapple to the frying pan and cook for 1–2 minutes, or until peppers are crisp-tender. Meanwhile, finish the sauce by adding cornstarch-water slurry. Mix and bring to a low boil, then cook, stirring, for about 2 minutes, until thickened.

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Add the sauce to the pineapple and peppers. Add the chicken and stir to coat. Cook until sauce is bubbling, 4–5 minutes more.

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