Ingredients
1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 cup pineapple chunks (fresh or canned)
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1/2 white onion, sliced
1/2 cup cornstarch
1 egg, beaten
Vegetable oil for frying
1/2 cup pineapple juice
1/4 cup rice vinegar
1/4 cup ketchup
1/4 cup granulated sugar
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
Step 1: In a medium bowl, toss the chicken pieces with the beaten egg and then coat thoroughly with 1/2 cup of cornstarch.
Step 2: Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C).
Step 3: Fry the chicken in batches for 4-5 minutes until golden brown and crispy. Drain on a wire rack or paper towels.
Step 4: In a small bowl, whisk together the pineapple juice, rice vinegar, ketchup, sugar, and soy sauce to make the sweet and sour chicken with pineapple sauce.
Step 5: Drain most of the oil from the skillet, leaving about 1 tablespoon. Sauté the bell peppers and onions over medium-high heat for 2-3 minutes.
Step 6: Add the pineapple chunks and the sauce mixture to the skillet. Bring to a simmer.
Step 7: Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
Step 8: Add the crispy chicken back into the skillet and toss quickly to coat every piece of sweet and sour chicken with pineapple before serving.
Notes
Ensure the oil is hot enough before frying to keep the chicken crispy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 34g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: sweet and sour chicken with pineapple, easy dinner, takeout at home, chicken recipe, pineapple chicken
