Chinese

Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch cubes; 3/4 cup cornstarch; 1 green bell pepper, cut into 1-inch squares; 1 cup fresh pineapple chunks; 1/2 cup rice vinegar; 1/2 cup ketchup; 1/3 cup granulated sugar; 2 cups vegetable oil (for frying)

Crispy fried chicken chunks tossed with pineapple and peppers in a bright tangy-sweet red sauce.

40 minutes

Serves 4

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Toss the chicken cubes in the cornstarch until thoroughly coated, pressing so the starch adheres, then shake off any excess.

2
Whisk the rice vinegar, ketchup, sugar, and 1/2 cup water together in a bowl until smooth to make the sweet-and-sour sauce.
3
Heat the vegetable oil to 350°F in a wok and fry the chicken in batches for 4 to 5 minutes until deep golden and cooked to 165°F, draining on a wire rack.
4
Pour off all but 1 tablespoon of oil, add the bell pepper and pineapple, and stir-fry over high heat for 2 minutes until the pepper softens slightly.
5
Pour in the sauce and simmer for 3 to 4 minutes until it thickens to a glossy coating and turns deep red.
6
Return the fried chicken to the wok and toss for 1 minute just until coated, then serve immediately so the chicken stays crisp.

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