Sweet & Sour Chicken
Servings: 0
Calories:
Ingredients
- 2 chicken breast
- ½ red bell pepper cut into chunks
- ½ onion cut into chucks
- 1 tbsp oil
- 1 cup pineapple chunks
- ½ cup cornstarch
- ½ tsp salt
- ¼ tsp black pepper
Sauce
- ⅓ cup granulated sugar
- ¼ cup vinegar
- 3 tbsp pineapple juice
- 4 tbsp ketchup adjust to your liking
- 2 tsp cornstarch
- 2 tsp water
- 1 cup chicken broth low-sodium
Instructions
- Cut the chicken breasts into squares (about ½" by ½" thick).
- In a medium size bowl, place the chicken chunks, cornstarch, salt and black pepper; mix until well coated.
- In a skillet/pan; heat the oil to medium-high; 350°F (176°C). Wait for at least 3-5 minutes before placng the chicken in the skillet/pan.
- Place the coated chicken into the oil and cook for 5-7 minutes or until golden brown. Don't overcrowd the chicken; space them out. Cook in 3 separate batches.
- Remove the chicken from the skillet/pan and place on a baking rack or a plate with paper towel (to drain the oil).
Sauce and Vegetables
- Heat the wok/skillet to meduim-high; 350°F (176°C) and add 2 tbsp oil. Wait for the oil to heat up.
- Add onion chucks, red bell pepper and pineapple; cook for 1 minute.
- In a small bowl, combine cornstarch and water; set aside.
- Add the chicken broth along with most of the sauce ingredients including cornstarch mixture; stir and cook for a few minutes (until thickens).
- Now add the fried chicken to the sauce mixture; mix until well coated. Let simmer an addtional 1 -2 minutes until sauce fully thickens.