| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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Ingredients
- 500 gms boneless skinless chicken breasts
- ½ cup cornstarch
- 2 beaten eggs
- ¼ cup flour
- oil as needed
- 1 cup pineapple diced
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- ½ onion diced
- ½ cup Sugar
- ¼ cup brown sugar
- ½ cup apple cider vinegar
- ⅓ cup Ketchup
- 4 tsp Soy Sauce
- 2 garlic cloves minced
Ingredients
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Instructions
- In a bowl, whisk together apple cider vinegar, ketchup, soy sauce, sugar, brown sugar and garlic, and keep aside. In a wok, heat oil on medium-high to high flame. Meanwhile, coat the chicken with cornstarch and dip them into the egg and then again in the cornstarch. Carefully drop the chicken in the hot oil and cook for about 2-3 minutes until crispy and golden. Remove on a kitchen tissue to drain the excess oil.
- Remove the excess oil from the wok, leaving behind about a tablespoon of oil. Sauté bell peppers, onion and pineapple for about a couple of minutes until crisp and tender. Add the prepared sauce and stir-fry for about 30 seconds while coating the vegetables. Add the fried chicken and cook until sauce boils and thickens.
- Garnish with toasted sesame seeds and spring onions. Serve hot with steamed rice.
Recipe Notes
Recipe Tip Make sure the coating on the chicken is crispy and light. If you use too much batter, the chicken will become bulky and spongy on absorbing the sauce. Share your version of this recipe Have you tried Sweet and Sour Chicken at home? Share your version of the recipe with us. Frequently Asked Questions Can we skip the onions for this recipe? No. Onions and bell peppers help cut the sweetness in the dish. If you skip the onions, the dish will become too sweet. Can I use canned pineapples or pineapple puree instead of fresh ones? Yes. You can use canned pineapples too. However, avoid the use of pureed pineapple for this dish.