2lbsboneless skinless chicken breastscut into chunks
Vegetable oil for frying
2bell peppers chopped
Garnish with 1tbsp sesame seeds and 3 chopped scallions
For the sauce:
Add the vinegar, sugars, ketchup, soy sauce, garlic, and sesame oil to a bowl then whisk together and set aside.
For the chicken:
Pour an inch of oil into a skillet or Dutch oven then place over medium-high heat. The oil should be 350F when you start cooking the chicken.
Set up a dredging station with a bowl for the cornstarch, a bowl of whisked eggs, and a bowl for the flour.
Toss the chicken pieces in cornstarch to coat then work in batches to dredge in egg and then all-purpose flour. Fry the chicken in batches, cooking until golden before turning over. Once chicken is cooked transfer to a plate and continue to cook the remaining chicken.
After the chicken cooks either pour all but a tablespoon of the oil out, or add a tablespoon of oil to a new skillet. Heat on medium-high and add in the peppers and pineapple. Cook while stirring for about 2 minutes until the peppers are slightly softened.
Pour in the sauce and bring to a boil then add the chicken pieces and stir to coat, cooking until the sauce has thickened. Garnish with sesame seeds and chopped scallions and serve with rice.
You can add 3 Tbsp minced fresh ginger to the sauce for some extra flavor and bite.
1 tsp Chinese 5 spice is great in this dish, mix it into the sauce and enjoy!
The oil should be 350F when you start cooking the chicken.
Whether you use chicken breasts or thighs make sure they are skinless and boneless.
Feel free to add in any other veggies you like such as broccoli, baby corn, sweet peas. It's a great way to use up leftover veg!
If you're looking for a healthier version of sweet and sour chicken then you can grill or bake the chicken without the batter. You can also stir fry the chicken with all the veggies and sauce for a lighter and super quick meal!
Remember that leftovers won't be crispy because the batter will have soaked up a lot of moisture!