Name: Sweet and Sour Chicken with Pineapple
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Skinless, boneless chicken thighs, cubed - 1 pound; Shoyu (soy sauce) - ¼ cup; Oil for frying, or as needed - ½ cup; All-purpose flour - ½ cup; Cornstarch, divided - 5 tablespoons; Ground black pepper - ⅛ teaspoon; White sugar - ¾ cup; Water, divided - 1 cup; White vinegar - ½ cup; Yellow onion, cut into chunks - ½ large; Pineapple chunks, drained - 1 (8 ounce) can; Green bell pepper, cut into chunks - 1 large

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sweet and Sour Chicken with Pineapple

1. Skinless, boneless chicken thighs, cubed - 1 pound

2. Shoyu (soy sauce) - ¼ cup

3. Oil for frying, or as needed - ½ cup

4. All-purpose flour - ½ cup

5. Cornstarch, divided - 5 tablespoons

6. Ground black pepper - ⅛ teaspoon

7. White sugar - ¾ cup

8. Water, divided - 1 cup

9. White vinegar - ½ cup

10. Yellow onion, cut into chunks - ½ large

11. Pineapple chunks, drained - 1 (8 ounce) can

12. Green bell pepper, cut into chunks - 1 large

How to cook deliciously - Sweet and Sour Chicken with Pineapple

1. Stage

Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.

2. Stage

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

3. Stage

Heat oil in a large wok to 350 degrees F (175 degrees C).

4. Stage

While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.

5. Stage

Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.

6. Stage

Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.

7. Stage

Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.