Sweet and Sour Chicken / Pineapple Chicken Recipe
Homemade crispy sweet and sour chicken with pineapple juice, pineapple tidbits and colorful bell peppers; sweet and slightly tangy, so delicious in every bite!
Equipment
- Chopping board and knife
- Measuring cups and spoons
- Mixing Bowl
- Wok or deep pan/pot and wooden spoon
- Tongs or strainer
- Plate lined with kitchen towel
Ingredients
Marinating the Chicken:
- 800 grams chicken breast, cut into cubes
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon baking soda
- 2 large eggs
- 1 cup cornstarch
- oil, for deep frying
- 2 teaspoons ginger, minced
- 2 teaspoons garlic, minced
- 1 medium onion, cubed
- 2 tablespoons apple cider vinegar or white vinegar
- ¼ cup pineapple juice (from the fresh pineapple)
- ¼ cup sugar
- 1 small green bell pepper
- 1 small red bell pepper
- 1 small orange bell pepper -- optional
- 3 tablespoons tomato ketchup or banana ketchup
- 1 whole fresh pineapple, remove pulp and cut to make pineapple chunks/ tidbits
- salt and ground black pepper to taste
- toasted sesame seeds, as garnish
- spring onion, as garnish
Instructions
- In a small bowl, combine chicken, salt, pepper, soy sauce, vinegar and baking soda. Mix until well incorporated. Marinate for 30 minutes.
- After 30 minutes, add the eggs into the marinated chicken and mix well.
- Coat each chicken piece with cornstarch.
- In a deep wok or pan over medium heat, deep fry chicken pieces for around 2-3 minutes or until cooked through and crispy.
- Remove from the oil and drain in a plate lined with paper towels. Set aside.
- In a wok or pan over medium heat, get 2 tablespoons of oil from the oil used for deep frying. Sauté ginger, garlic and onion. Cook until fragrant and translucent.
- Add apple cider vinegar or white vinegar, pineapple juice and sugar. Let it simmer for a while before stirring.
- Stir and toss in green, red and orange bell peppers and mix. Cook for around 2 minutes or until crisp-tender.
- Add tomato ketchup and pineapple chunks/ tidbits and mix well. Cook for another 2 minutes.
- Taste and season with more salt and pepper if desired.
- When sauce thickens, add the fried chicken pieces and coat evenly.
- Transfer to a serving plate/ pineapple boat (if using fresh pineapple).
- Garnish with toasted sesame seeds and chopped spring onion.
- Serve and enjoy!
