This Sweet and Sour Chicken with crispy chicken, pineapple and bell peppers takes just 20 minutes to make and tastes way better than takeout.
Sweet & Sour Chicken
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Recipe
PRE TIME: 10 min
COOKING TIME: 10 min
TOTAL TIME: 20 min
2 SERVING
Ingredients:
- ½ Red Bell Pepper, Cut Into 1 Inch Chunks
- ½ Yellow Bell Pepper, Cut Into 1 Inch Chunks
- ½ Green Bell Pepper, Cut Into 1 Inch Chunks
- ½ Onion, Cut Into 1 Inch Chunks
- 7 oz. Pineapple
- 1 lb. Boneless And Skinless Chicken Thighs Or Breasts, Cut Into 1" Chunks
- 1 cup Flour
- ½ cup Cornstarch
- 2 tbsp. Baking Powder
- ⅓ cup Water
- 1 tbsp. Cooking Oil
- ¼ cup Tomato Paste
- ¼ cup Raspberry Jam
- ½ cup Water
- 2 oz. Brown Sugar
- ¼ cup White Vinegar
- 1 tbsp. Kosher Salt
- 1½ tbsp. Cornstarch mix with 1½ tbsp water
Directions:
Step 1
1
Cut the chicken into bite sized pieces and seasoning them with ½ tsp salt.
Step 2
2
Make the batter: place the flour in a medium bowl, add cornstarch, baking powder, water, and cooking oil, and mix the batter until smooth.
Step 3
3
Mix the chicken with the batter.
Step 4
4
In a large wok with oil that has been heated over medium-high heat, cook the chicken in batches, just until it is browned, not to cook it through. Remove from oil and set aside.
Step 5
5
Bring up the oil temp to high heat and re-fry the chicken for 20 seconds. This step is crucial to make the crust crispy and drive off excess oil. Drain and set aside.
Step 6
6
In the same wok, combine your sauce ingredients – tomato paste, raspberry jam, water, sugar, white vinegar, and salt. Bring to a boil and add chopped bell peppers, onions, and cook for 20 seconds. Thicken the sauce with a cornstarch and water mixture.
Step 7
7
Add the chicken back to the sauce in the wok, and stir to combine all together. Serve hot!
Step 8
8
Enjoy!
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