Description

A classic Chinese takeout favorite made at home with crispy chicken pieces tossed in a tangy, sweet, and savory sauce with bell peppers and pineapple.

Ingredients

Units Scale

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup cornstarch
2 large eggs, beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil (for frying)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup pineapple chunks (canned or fresh)
2 tablespoons vegetable oil (for stir-frying)
1/2 cup granulated sugar
1/2 cup rice vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water

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Instructions

In a bowl, season the chicken pieces with salt and pepper. Dredge them in flour, then dip in beaten eggs, and coat with cornstarch.
Heat 1/4 cup vegetable oil in a skillet over medium heat. Fry the chicken pieces until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
In a small bowl, mix sugar, rice vinegar, ketchup, and soy sauce. Set aside.
Heat 2 tablespoons oil in a large skillet or wok. Add bell peppers and stir-fry for 2-3 minutes. Add pineapple chunks and cook for another 2 minutes.
Pour in the sweet and sour sauce mixture. Bring to a simmer, then stir in the cornstarch slurry. Cook until the sauce thickens.
Add the fried chicken back into the skillet and toss to coat evenly with the sauce.
Serve immediately with steamed rice.

Notes

Use chicken thighs for a juicier version.
Make sure oil is hot enough to get the chicken crispy.
For a healthier version, bake or air-fry the chicken instead of frying.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 22g
Sodium: 620mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 28g
Cholesterol: 140mg