Sour Sweet Chicken (Print Version)
Golden, crunchy chicken tossed with a sweet yet tart sauce, pineapple bits, peppers, and onions. Quick, comforting, and better than your favorite takeout!
# Ingredients:
→ Sauce Components
01 -
2 teaspoons cornstarch
02 -
1 tablespoon soy sauce
03 -
1/4 teaspoon red pepper flakes (optional)
04 -
1/2 cup water
05 -
1/4 cup sugar
06 -
1/4 cup ketchup
07 -
3 tablespoons white vinegar or cane vinegar (or use rice or apple cider vinegar)
→ Chicken Preparation
08 -
1 teaspoon baking powder
09 -
Salt and pepper, as needed
10 -
1/4 cup cornstarch
11 -
1 egg white, just lightly whisked
12 -
1/4 cup all-purpose flour
13 -
12 ounces chicken breasts or thighs, boneless and skinless, diced into 1-inch chunks
→ Stir-Fry Fixings
14 -
2 stalks of green onions, sliced into sections about 1½ inches long
15 -
2 to 3 tablespoons cooking oil (try avocado, canola, or any vegetable oil)
16 -
3 cloves garlic, finely chopped
17 -
1 teaspoon freshly minced ginger
18 -
1 cup pineapple, either fresh, frozen, or canned, cut into bite-sized pieces
19 -
1/2 green bell pepper (equals about 1 cup), chopped into 1-inch chunks
20 -
1/2 red bell pepper (equals about 1 cup), chopped into 1-inch pieces
21 -
1 medium onion, white or yellow, cut into squares around 1 inch in size
# Steps:
01 -
In a mixing bowl, combine the cornstarch, soy sauce, red pepper flakes, water, sugar, ketchup, and vinegar. Keep stirring till smooth and set it aside.
02 -
Toss the chicken chunks with some salt and pepper. Coat them with the egg white and, in a separate bowl, mix flour, baking powder, and cornstarch. Cover the chicken pieces completely with the dry mix.
03 -
Warm up some oil in your pan on medium-high heat. Fry the battered chicken pieces for 2 minutes or so until crispy and a golden brown shade. Let them rest on paper towels, and pour away most of the oil left in the pan.
04 -
With the same pan over high heat, quickly cook the onion, bell peppers, and pineapple for about 2 minutes till slightly browned but still crunchy. Add a little salt and pepper while cooking.
05 -
Push all the vegetables aside, lower the heat, and drizzle in a small amount of oil. Toss in the minced garlic and ginger, letting it cook for roughly 30 seconds, just till it's aromatic. Mix it all together.
06 -
Stir in the sauce and scallions, letting it boil slightly until it thickens (about a minute). Turn off the heat, gently add the fried chicken, and mix everything thoroughly. Sprinkle with a bit of black pepper, if you'd like.
# Helpful Notes:
01 -
Using egg whites alone makes for crispier fried chicken pieces.
02 -
A blend of cornstarch and flour gives the chicken a coating that’s both light and crunchy.
03 -
Baking powder is important—it creates tiny bubbly pockets in the batter for the ultimate crunch.