Ingredients
Scale
For the Chicken:
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 cup all-purpose flour
- Vegetable oil, for frying
For the Sweet and Sour Sauce:
- 1/2 cup sugar
- 1/4 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 cup pineapple juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Stir-Fry:
- 1 green bell pepper, cut into bite-sized pieces
- 1 red bell pepper, cut into bite-sized pieces
- 1 onion, cut into bite-sized pieces
- 1/2 cup pineapple chunks
Instructions
- Prepare the Chicken:
- Season the chicken pieces with salt and pepper. Dredge them in cornstarch, then dip into the beaten eggs, and finally coat with flour.
- Heat vegetable oil in a large pan or wok over medium-high heat. Fry the chicken pieces in batches until they are golden brown and cooked through. Set aside on paper towels to drain excess oil.
- Make the Sweet and Sour Sauce:
- In a saucepan, combine sugar, ketchup, white vinegar, apple cider vinegar, soy sauce, garlic powder, and pineapple juice. Bring to a simmer over medium heat.
- Stir in the cornstarch and water mixture. Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and set aside.
- Stir-Fry Vegetables:
- In the same pan or wok used for frying chicken (with most of the oil removed), stir-fry the bell peppers and onion for a few minutes until they start to soften but are still crisp.
- Add the pineapple chunks to the pan and stir to combine.
- Combine Chicken and Sauce:
- Add the fried chicken pieces back into the pan with the vegetables. Pour the sweet and sour sauce over the chicken and vegetables, tossing to coat everything evenly.
- Serve:
- Serve the Sweet and Sour Chicken hot, ideally over a bed of steamed rice.
