Description
A classic Chinese‑American favorite featuring crispy chicken bites tossed in a tangy, sweet and sour sauce with colorful bell peppers and pineapple.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1″ cubes
- ½ cup cornstarch
- Salt and pepper, to taste
- 2 eggs, beaten
- Vegetable oil, for frying
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 cup pineapple chunks (canned or fresh)
- ½ cup pineapple juice (reserve from can if using canned)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- Sauce:
• ½ cup rice vinegar
• ½ cup ketchup
• ¼ cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Season chicken cubes with salt and pepper.
- Coat chicken in beaten eggs, then dredge in cornstarch.
- Heat oil in a skillet or wok over medium‑high heat; fry chicken until golden and cooked through, about 4–5 minutes. Drain on paper towels.
- Discard all but 1 tbsp oil; sauté garlic, ginger, onion, and bell peppers for 2–3 minutes until crisp‑tender.
- Add pineapple chunks and juice; stir to combine.
- Whisk together rice vinegar, ketchup, brown sugar and soy sauce.
- Pour sauce mixture into pan; bring to a simmer.
- Stir in cornstarch slurry; cook 1–2 minutes until sauce thickens.
- Add cooked chicken back to pan; toss to coat.
- Serve hot over steamed rice or noodles.
Notes
- Adjust sugar and vinegar to taste.
- Use chicken breast for leaner meat; thighs stay juicy.
- Keep sauce warm before adding slurry to avoid lumps.
- For lighter version, bake or air‑fry chicken instead of frying.