Sweet and Sour Chicken

1 mins
Serves 1
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Directions

  1. 1Marinate chicken thighs in soy sauce, salt, white pepper, egg, and flour to create a wet batter. Let it marinate.
  2. 2Marinate chicken thighs in soy sauce, salt, white pepper, egg, and flour to create a wet batter. Let it marinate.
  3. 3Marinate chicken thighs in soy sauce, salt, white pepper, egg, and flour to create a wet batter. Let it marinate.
  4. 4Cut pineapple, bell peppers, and onions into equal-sized pieces.
  5. 5Cut pineapple, bell peppers, and onions into equal-sized pieces.
  6. 6Cut pineapple, bell peppers, and onions into equal-sized pieces.
  7. 7Premix the sauce by combining ketchup, brown sugar, white vinegar, chicken stock, and cornstarch.
  8. 8Premix the sauce by combining ketchup, brown sugar, white vinegar, chicken stock, and cornstarch.
  9. 9Premix the sauce by combining ketchup, brown sugar, white vinegar, chicken stock, and cornstarch.
  10. 10Combine cornstarch and flour, then season with salt, white pepper, and baking powder.
  11. 11Combine cornstarch and flour, then season with salt, white pepper, and baking powder.
  12. 12Combine cornstarch and flour, then season with salt, white pepper, and baking powder.
  13. 13Coat the chicken pieces well in the dry mixture to cover any bald spots.
  14. 14Coat the chicken pieces well in the dry mixture to cover any bald spots.
  15. 15Coat the chicken pieces well in the dry mixture to cover any bald spots.
  16. 16Shake off any excess and let them rest while heating oil to 350°F.
  17. 17Shake off any excess and let them rest while heating oil to 350°F.
  18. 18Shake off any excess and let them rest while heating oil to 350°F.
  19. 19Fry the chicken for 3-4 minutes, then remove.
  20. 20Fry the chicken for 3-4 minutes, then remove.
  21. 21Fry the chicken for 3-4 minutes, then remove.
  22. 22Let the oil come back up to temperature and fry for another 1-2 minutes for extra crispiness.
  23. 23Let the oil come back up to temperature and fry for another 1-2 minutes for extra crispiness.
  24. 24Let the oil come back up to temperature and fry for another 1-2 minutes for extra crispiness.
  25. 25Over high heat, sauté onions and peppers for one minute, then add pineapple and cook for another 30 seconds.
  26. 26Over high heat, sauté onions and peppers for one minute, then add pineapple and cook for another 30 seconds.
  27. 27Over high heat, sauté onions and peppers for one minute, then add pineapple and cook for another 30 seconds.
  28. 28Add in the premixed sauce and stir until thickened slightly.
  29. 29Add in the premixed sauce and stir until thickened slightly.
  30. 30Add in the premixed sauce and stir until thickened slightly.
  31. 31Toss in the chicken until well coated.
  32. 32Toss in the chicken until well coated.
  33. 33Toss in the chicken until well coated.
  34. 34Serve with freshly steamed rice.
  35. 35Serve with freshly steamed rice.
  36. 36Serve with freshly steamed rice.

Ingredients

  • 1 chicken thighs
  • 1 chicken thighs
  • 1 chicken thighs
  • 1 soy sauce
  • 1 soy sauce
  • 1 soy sauce
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 white pepper
  • 1 white pepper
  • 1 white pepper
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 flour
  • 1 flour
  • 1 flour
  • 1 pineapple
  • 1 pineapple
  • 1 pineapple
  • 3 bell peppers
  • 3 bell peppers
  • 3 bell peppers
  • 1 onions
  • 1 onions
  • 1 onions
  • 1 cup ketchup
  • 1 cup ketchup
  • 1 cup ketchup
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup white vinegar
  • 1 cup white vinegar
  • 1 cup white vinegar
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup corn starch
  • 1 cup corn starch
  • 1 cup corn starch
  • 1 baking powder
  • 1 baking powder
  • 1 baking powder
  • 1 oil for frying
  • 1 oil for frying
  • 1 oil for frying
  • 1 rice
  • 1 rice
  • 1 rice

Equipment

knifecutting boardbowlwokspoonchopping sticksstrainer