Sweet and Sour Chicken

Ingredients

• 0.5 cup hot water (for sauce)
• 0.25 tsp salt (for sauce)
• 2 tbsp sugar (for sauce)
• 1 tbsp ketchup (for sauce)
• 0.5 cup pineapple juice (optional, reserved from canned pineapple; if not using, replace with 1/2 cup water or chicken stock)
• 3 tbsp rice wine vinegar (or red wine vinegar)
• 12 oz chicken breast or thighs (boneless skinless, cut into 1 inch chunks)
• 1 water (1-2 tablespoons; only add if chicken is dry after rinsing)
• 0.125 tsp garlic powder (for marinade)
• 0.25 tsp onion powder (for marinade)
• 0.5 tsp sesame oil (for marinade)
• 0.125 tsp white pepper (for marinade)
• 0.5 tsp salt (for marinade)
• 0.75 cup all purpose flour (for batter)
• 1 tbsp cornstarch (for batter)
• 0.5 tsp baking powder (for batter)
• 0.25 tsp baking soda (for batter)
• 0.66 cup ice water (for batter)
• 1 tbsp vegetable oil (or canola oil, for batter)
• vegetable oil (for frying; amount depends on pot size)
• 0.66 cup canned pineapple chunks (optional)
• 1 tbsp canola oil (for stir-frying vegetables)
• 0.25 cup red onion (cut into 1-inch (2.5cm) chunks)
• 0.25 cup red bell pepper (cut into 1-inch (2.5cm) chunks)
• 0.25 cup green bell pepper (cut into 1-inch (2.5cm) chunks)
• 2 tbsp cornstarch (for slurry)
• 2 tbsp water (for slurry)

Steps

1. 1

   Set aside ½ cup of pineapple juice from your can of pineapple, and reserve ⅔ cup of the pineapple chunks (if using). Set aside.

2. 2

   Combine the hot water, salt, sugar, and ketchup in a bowl. Stir until the salt and sugar are dissolved.

3. 3

   Add the vinegar and pineapple juice (if using) to the water mixture. If not using pineapple juice, replace with ½ cup water or chicken stock. Set the sauce aside.

4. 4

   Cut your chicken into uniform 1 inch chunks for even cooking and place into a bowl.

5. 5

   Add the garlic powder, onion powder, sesame oil, white pepper, and salt to the chicken. Mix until all pieces are uniformly coated.

6. 6

   Let the chicken sit for 5 minutes. Any excess water should be fully absorbed by the chicken. If not, mix the chicken again and let it sit for another 5 minutes.

7. 7

   In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, and baking soda.

8. 8

   Add 2/3 cup of ice water to the dry ingredients. Use a fork to mix until a batter is formed.

9. 9

   Stir in 1 tablespoon of oil into the batter. Set aside.

10. 10

    Heat frying oil in a small pot until it reaches 335°F/170°C.

11. 11

    Place 5 to 6 pieces of marinated chicken into the batter. Use a chopstick, fork, or your fingers to coat the chicken in the batter and place each piece slowly into the hot oil.

12. 12

    Use a slotted spoon to carefully turn the chicken so all sides are uniformly fried. Fry for about 2 minutes, or until the batter is a light golden brown and crispy.

13. 13

    Remove the chicken with a slotted spoon and let any excess oil drain off before placing onto a rack or paper towel lined plate. Repeat in batches until all chicken is fried.

14. 14

    Heat 1 tablespoon canola oil in a wok over medium high heat. Add the red onion and red and green bell peppers. Stir-fry for 30 seconds.

15. 15

    Add the prepared sweet and sour sauce to the wok and bring to a boil. Reduce the heat so the sauce is simmering.

16. 16

    In a small bowl, combine 2 tablespoons cornstarch and 2 tablespoons water to make a uniform slurry.

17. 17

    While stirring the sweet and sour sauce, drizzle the slurry in gradually until the sauce is thick enough to coat a spoon (you may not need all of the slurry).

18. 18

    Turn down the heat and taste the sauce; add more salt, vinegar, or sugar if desired.

19. 19

    Add the pineapple chunks (if using) and stir until warmed through.

20. 20

    To ensure maximum crispiness, refry the chicken. Heat the frying oil back up to 335°F/170°C and fry the chicken in two batches for about 45 seconds each time.

21. 21

    Add the hot, double-fried chicken pieces to the sauce and gently toss with your wok spatula until the chicken is coated. Serve immediately.

Notes

Leftover frying oil can be filtered through a fine-mesh strainer and stored in the refrigerator for up to 2 weeks for future stir-fries. For the best results, start the final assembly in the wok immediately after frying the chicken to maintain crispiness. If preparing in advance, always perform the second 45-second flash fry just before tossing with the sauce.

Nutrition per serving

• main
• chicken
• Chinese
• takeout
• fried
• sweet and sour
• dinner