Sweet and Sour Chicken

Steps

Prepare the Sauce

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.

Marinate the Chicken

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.

   Start 5-minute timer

Make the Batter

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.

Fry the Chicken

10. 10

    Heat frying oil in a small pot until it reaches 335°F (170 °C)/170°C (350 °F).

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.

    Start 2-minute timer
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.

Assemble in the Wok

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.

    Start 30-second timer
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)/170°C (350 °F) and fry the chicken in two batches for about 45 seconds each time.

    Start 45-second timer
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.