Tangy Sweet Chicken (Print Version)
# Ingredients:
→ Making the Sauce
01 -
3 tablespoons white or cane vinegar (you could use rice vinegar or apple cider instead)
02 -
1/4 cup ketchup
03 -
1/2 cup water
04 -
1/4 teaspoon crushed red pepper flakes (optional)
05 -
1/4 cup granulated sugar
06 -
2 teaspoons cornstarch
07 -
1 tablespoon soy sauce
→ Chicken Prep
08 -
12 oz chicken breast or thigh (boneless, skinless), chopped into 1-inch chunks
09 -
1/4 cup cornstarch
10 -
1 egg white, whisked gently
11 -
A little salt and pepper to taste
12 -
1 teaspoon baking powder
13 -
1/4 cup all-purpose flour
→ The Stir-Fry Mix
14 -
1 medium yellow or white onion, diced into 1-inch chunks
15 -
1/2 cup fresh pineapple chunks, or use canned or frozen (cut into 1-inch pieces)
16 -
1/2 green bell pepper, diced into 1-inch squares (about 1 cup)
17 -
2 stalks scallions, cut into 1 1/2-inch pieces
18 -
1 teaspoon grated fresh ginger
19 -
2-3 garlic cloves, minced
20 -
1/2 red bell pepper, sliced into 1-inch squares (about 1 cup)
21 -
Oil for frying or stir-frying (canola, avocado, or any vegetable oil works)
# Instructions:
01 -
Whisk together the vinegar, ketchup, sugar, water, soy sauce, red pepper flakes, and cornstarch in a mixing bowl until smooth and set it aside.
02 -
Start by sprinkling the chicken with a pinch of salt and some pepper. Stir it with the egg white to coat. In another bowl, combine flour, cornstarch, and baking powder. Dredge the chicken with the dry mix so it’s evenly coated.
03 -
Heat some oil in a pan on medium-high. Fry the chicken chunks for about 2 minutes until they’re golden and crispy. Set them aside on paper towels to drain, and dispose of most of the oil—just leave a little bit in the pan.
04 -
On high heat in the same pan, quickly stir-fry the onion, red bell pepper, green bell pepper, and pineapple chunks for 1-2 minutes. Let them get a slight char while keeping them crisp. Sprinkle a touch of salt and pepper.
05 -
Push the veggies to one side and reduce the heat to medium. Toss in a little more oil. Sauté ginger and garlic for half a minute until they smell amazing, then mix with the veggies again.
06 -
Toss in the scallions along with the sauce you made earlier. Let it cook for around a minute to thicken. Once the sauce is ready, turn off the heat, mix in the crispy chicken, and coat everything evenly. Sprinkle black pepper on top if you like.
# Notes:
01 -
Skipping the yolk and just using the egg white creates a crispier chicken coating.
02 -
The mix of flour and cornstarch gives a good balance of crispness and sturdiness.
03 -
Baking powder is key for making a crispy batter—it creates air bubbles.