CHICKEN:

NutritionSortLoading...
Loading...

1 lb chicken thighs, boneless and skinless, cut into 1-inch chunks

Salt

¾ cup all-purpose flour

2 tablespoons corn starch

1 teaspoon baking powder

½ teaspoon baking soda

⅔ cup ice water

1 tablespoon vegetable oil

½ cup of all-purpose flour for dusting

Select allAdd

SortLoading...
Loading...

VEGGIES & SAUCE:

½ cup hot water

2 tablespoons sugar

3.5 tablespoons ketchup

½ cup pineapple juice

3 tablespoons rice wine vinegar

1 cup pineapple, diced

½ red onion, cut into 1-inch chunks

1 red bell pepper, cut into 1-inch chunks

1 green bell pepper, cut into 1-inch chunks

3 cloves garlic, finely minced

2 tablespoons corn starch

2 tablespoons water

Select allAdd

1. Chop vegetables into 1-inch pieces and toss in a bowl.

2. Separately, dice pineapple and place in a small bowl.

3. Season chicken and let it sit covered at room temp to cure for 8 minutes before cooking.

4. For the sauce, mix granulated sugar, ketchup, pineapple juice, rice wine vinegar, and hot water. Season with salt.

5. In a separate bowl, whisk together cornstarch and water.

6. Mix batter by combining all dry ingredients then fork whisking in ice water, stir in 1 tablespoon vegetable oil.

7. In a wok, fry chicken in batches at around 350 Fahrenheit for about 2-4 minutes or until a nice golden brown crisp texture is achieved. Drain on the side.

8. Remove oil from wok leaving about 2 tablespoons behind. Stir fry onions and peppers for 1 minute.

9. Add sweet and sour sauce mixture, add in the slurry to thicken as needed. Adjust acidity, sweetness, and saltiness if needed.

10. Refry chicken and stir fry back in or just stir back in.

11. Serve over rice.