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In a large bowl, combine the cut chicken thighs, soy sauce, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and the egg. Mix well to coat the chicken. Add 1/4 cup all-purpose flour and mix thoroughly by hand until a wet batter is created, ensuring all chicken pieces are coated. Set aside to marinate for 15 minutes.
While the chicken marinates, cut the pineapple, yellow, red, and green bell peppers, and yellow onion into equal-sized 1-inch pieces.
In a separate medium bowl, combine the ketchup, brown sugar, white vinegar, organic chicken broth, and 1 tablespoon cornstarch. Whisk until well combined and set aside.
In a large shallow bowl or dish, combine 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and baking powder. Whisk the dry ingredients together until thoroughly mixed.
Take the marinated chicken pieces, one by one, and coat them well in the dry dredge mixture. Press the dredge into the chicken to cover any bare spots. Shake off any excess dredge from each piece. Lay the coated chicken pieces on a tray or wire rack and let them rest for 5 minutes.
Heat 4 cups of vegetable oil in a wok or deep pan over medium-high heat until it reaches 350°F. Carefully add about half of the coated chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry the chicken for 3 to 4 minutes until lightly golden. Remove the chicken from the oil with a slotted spoon and place it on a wire rack set over a baking sheet.
Allow the oil to return to 350°F. Return the partially fried chicken to the hot oil. Fry for another 1 to 2 minutes until deep golden brown and super crispy. Remove the double-fried chicken from the oil and place it back on the wire rack.
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Heat the wok over high heat. Add the cut onions and bell peppers. Stir-fry for 1 minute until slightly tender-crisp.
Add the pineapple pieces to the wok with the onions and peppers. Cook for another 30 seconds, stirring constantly.
Give the sweet and sour sauce mixture a quick whisk, then pour it into the wok with the vegetables. Stir constantly until the sauce thickens slightly and coats the vegetables, about 1-2 minutes.
Add the double-fried crispy chicken to the wok with the sauce and vegetables. Toss until the chicken and vegetables are well coated in the sauce. Serve immediately over freshly steamed rice and enjoy!
In a large bowl, combine the cut chicken thighs, soy sauce, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and the egg. Mix well to coat the chicken. Add 1/4 cup all-purpose flour and mix thoroughly by hand until a wet batter is created, ensuring all chicken pieces are coated. Set aside to marinate for 15 minutes.
While the chicken marinates, cut the pineapple, yellow, red, and green bell peppers, and yellow onion into equal-sized 1-inch pieces.
In a separate medium bowl, combine the ketchup, brown sugar, white vinegar, organic chicken broth, and 1 tablespoon cornstarch. Whisk until well combined and set aside.
In a large shallow bowl or dish, combine 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and baking powder. Whisk the dry ingredients together until thoroughly mixed.
Take the marinated chicken pieces, one by one, and coat them well in the dry dredge mixture. Press the dredge into the chicken to cover any bare spots. Shake off any excess dredge from each piece. Lay the coated chicken pieces on a tray or wire rack and let them rest for 5 minutes.
Heat 4 cups of vegetable oil in a wok or deep pan over medium-high heat until it reaches 350°F. Carefully add about half of the coated chicken pieces to the hot oil, being careful not to overcrowd the pan. Fry the chicken for 3 to 4 minutes until lightly golden. Remove the chicken from the oil with a slotted spoon and place it on a wire rack set over a baking sheet.
Allow the oil to return to 350°F. Return the partially fried chicken to the hot oil. Fry for another 1 to 2 minutes until deep golden brown and super crispy. Remove the double-fried chicken from the oil and place it back on the wire rack.
Carefully drain most of the oil from the wok, leaving about 1 tablespoon. Heat the wok over high heat. Add the cut onions and bell peppers. Stir-fry for 1 minute until slightly tender-crisp.
Add the pineapple pieces to the wok with the onions and peppers. Cook for another 30 seconds, stirring constantly.
Give the sweet and sour sauce mixture a quick whisk, then pour it into the wok with the vegetables. Stir constantly until the sauce thickens slightly and coats the vegetables, about 1-2 minutes.
Add the double-fried crispy chicken to the wok with the sauce and vegetables. Toss until the chicken and vegetables are well coated in the sauce. Serve immediately over freshly steamed rice and enjoy!