A Chinese take out favorite featuring fried chicken bites and vegetables in a sweet and tangy sauce that is quick and easy to make at home.
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Course Main Course
For the Chicken
1½poundsboneless skinless chicken breast or thighs cut into bite size pieces
½tspground black pepper
2eggs lightly beaten
Sweet and Sour Sauce
½cupapple cider vinegar
¼cuppineapple juicefrom canned pineapple
2tbsplow-sodium soy sauce
Stir Fry Vegetables
1cupyellow onioncut into 1 inch pieces
1mediumgreen peppercut into 1 inch pieces
1mediumred peppercut into 1 inch pieces
1canpineapple chunks in juice
Add all of the sauce ingredients to a bowl and whisk to combine then set aside.
For the chicken breading, add the corn starch, flour, salt, and pepper to a small plate and stir to combine.
Add the eggs to a bowl and beat lightly.
Bread the chicken by first dipping into the egg mixture then rolling in the flour mixture to coat. Then set aside and repeat process with the remaining chicken.
Heat approximately 1 inch of oil in a deep heavy pan or dutch oven to 350 degrees F
Add chicken to the hot oil in batches and cook in a single later for around 5-6 minutes, flipping occasionally until cooked through and golden brown on all sides. Remove with a wire frying strainer and let drain on paper towels.
While the chicken cooks heat 2 tbsp of oil in a pan over medium high heat then add the onions and peppers and cook for 2 minutes. Add the garlic and cook for around 30-45 seconds until fragrant. Add the pineapple chunks and cook for 1 minute.
Give the reserved sauce mixture a quick stir then add it to the pan and reduce the heat to medium. Bring to a low simmer and cook around 2 to 3 minutes until the sauce is thickened. Then add cooked chicken to the pan with the sauce and vegetables and stir until well coated then serve immediately.