Crispy battered chicken pieces tossed in a vibrant sauce of pineapple, bell peppers, and a tangy-sweet glaze made from rice vinegar, ketchup, and sugar. Each bite delivers a satisfying crunch followed by a burst of fruity, balanced flavor.
Ingredients
600g chicken breast, cut into bite-sized pieces
1 egg, beaten
100g cornstarch
50g all-purpose flour
200g pineapple chunks
1 red bell pepper, diced
1 green bell pepper, diced
3 tablespoons rice vinegar
3 tablespoons sugar
2 tablespoons ketchup
1 tablespoon soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water
Vegetable oil for frying
Instructions
1Season chicken pieces with salt and white pepper, dip in beaten egg, then coat thoroughly in a mixture of cornstarch and flour, shaking off any excess.
2Heat vegetable oil to 180 degrees Celsius and deep-fry chicken in batches for four to five minutes until golden and cooked through, then drain on a wire rack.
3In a clean wok, stir-fry bell peppers for one minute until slightly softened but still vibrant and crunchy.
4Combine rice vinegar, sugar, ketchup, and soy sauce in the wok, bringing to a simmer until the sugar dissolves completely into a glossy sauce.
5Add cornstarch slurry to thicken the sauce, then toss in pineapple chunks and fried chicken pieces, coating everything evenly in the sweet and sour glaze.
6Serve immediately over steamed rice to preserve the crispy batter texture.
Did You Know?
Sweet and sour sauce dates back to the Qing Dynasty and was one of the first Chinese flavors adapted for Western palates. The original Cantonese version uses a lighter, more vinegar-forward sauce compared to the heavier Western adaptations.