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Prepare the Chicken: In a medium bowl, combine the chicken pieces with the beaten egg. In another shallow bowl, place the 1/4 cup cornstarch. Dredge each piece of chicken in the cornstarch, ensuring it's fully coated. Set aside.

Fry the Chicken: Heat 2 cups of vegetable oil in a large wok or deep skillet over medium-high heat to 350°F. Carefully add chicken pieces in batches, making sure not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.

Prepare the Sweet and Sour Sauce: In a small bowl, whisk together the granulated sugar, rice vinegar, ketchup, soy sauce, 1 tablespoon cornstarch, water, minced garlic, and grated ginger until smooth. Set aside.

Stir-fry Vegetables: Discard all but 1 tablespoon of oil from the wok or skillet. Heat the remaining oil over medium-high heat. Add the red bell pepper, green bell pepper, and onion. Stir-fry for 3-4 minutes, until vegetables are slightly tender-crisp.

Combine and Serve: Add the drained pineapple chunks to the vegetables. Give the sweet and sour sauce a quick re-whisk and pour it over the vegetables and pineapple. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes. Add the fried chicken pieces to the wok and toss gently to coat evenly with the sauce. Serve immediately.


Prepare the Chicken: In a medium bowl, combine the chicken pieces with the beaten egg. In another shallow bowl, place the 1/4 cup cornstarch. Dredge each piece of chicken in the cornstarch, ensuring it's fully coated. Set aside.

Fry the Chicken: Heat 2 cups of vegetable oil in a large wok or deep skillet over medium-high heat to 350°F. Carefully add chicken pieces in batches, making sure not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.

Prepare the Sweet and Sour Sauce: In a small bowl, whisk together the granulated sugar, rice vinegar, ketchup, soy sauce, 1 tablespoon cornstarch, water, minced garlic, and grated ginger until smooth. Set aside.

Stir-fry Vegetables: Discard all but 1 tablespoon of oil from the wok or skillet. Heat the remaining oil over medium-high heat. Add the red bell pepper, green bell pepper, and onion. Stir-fry for 3-4 minutes, until vegetables are slightly tender-crisp.

Combine and Serve: Add the drained pineapple chunks to the vegetables. Give the sweet and sour sauce a quick re-whisk and pour it over the vegetables and pineapple. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes. Add the fried chicken pieces to the wok and toss gently to coat evenly with the sauce. Serve immediately.
