Sweet and Sour Chicken
Crispy fried chicken chunks tossed with pineapple and peppers in a bright tangy-sweet red sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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