Sweet & Sour Chicken
Yields 4 Servings
Ingredients
Chicken and Batter:
- 1 lb chicken breasts, (about 2 large breasts cut into 1-inch chunks)
- ⅓ cup all-purpose flour
- 1 ½ Tbsp cornstarch
- ½ Tbsp granulated sugar
- ½ tsp salt
- ⅛ tsp ground black pepper
- ⅛ tsp baking powder
- 1 Tbsp oil
- ⅓ cup water
- Canola Oil for frying (about ⅓-½ cup)
Sauce:
- 20 oz can pineapple chunks
- ½ cup water
- ¼ cup white distilled vinegar
- 6 Tbsp granulated sugar
- ¼ tsp salt
- ¼ cup ketchup
- 2 Tbsp COLD water
- 1 ½ Tbsp cornstarch
- 1 bell pepper, cut into 1-inch chunks
- ½ onion, cut into 1-inch chunks
Instructions
- Make the batter by combining the flour, cornstarch, sugar, salt, pepper, & baking powder. Add oil & water & mix well. Set aside.
- Drain can of pineapple chunks & SAVE THE JUICE. In a saucepan, combine the pineapple juice, water, vinegar, sugar, salt, & ketchup. Heat until boiling. In a separate bowl, combine COLD water & cornstarch to form a slurry/paste. Add this mixture to the boiling sauce & whisk it until it thickens (happens pretty quickly.) Turn mixture to low & keep warm.
- Heat oil in a skillet. Dip chunks of chicken in the batter & drop pieces individually into the hot oil. Fry chicken until golden brown & cooked through. Allow cooked pieces to rest on a paper towel.
- Once chicken is cooked, discard all but 1 Tbsp of the oil leftover in the pan. If there is no oil left, then add 1 Tbsp to your pan & heat it up. Add the pepper & onion. Saute for 3-5 minutes until soft, but still slightly firm. Add pineapple chunks, fried chicken, & sauce. Heat through. Serve over hot rice.