Description
Crispy, golden chicken tossed in a sticky, tangy, and sweet sauce with bell peppers, pineapple, and aromatic ginger and garlic. A better-than-takeout favorite made from scratch.
Ingredients
For the Chicken
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5 tbsp vegetable oil (for frying)
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2 eggs, lightly beaten
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3 tbsp cornstarch
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¾ cup (90 g) all-purpose flour
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic salt
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2 tsp paprika
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3 boneless, skinless chicken breasts, cut into bite-size chunks
For the Sauce
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1 tbsp vegetable oil
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1 large onion, chopped
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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2 cloves garlic, minced
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1 tsp minced ginger
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⅔ cup (150 ml) tomato ketchup
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2 tbsp malt vinegar
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6 tbsp dark brown muscovado sugar
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1 can (17 oz / 475 g) pineapple chunks in juice
To Serve
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Cooked boiled rice or egg-fried rice
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1 tsp sesame seeds, toasted
Instructions
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Set up three bowls for coating: one with cornstarch, one with beaten eggs, and one with flour mixed with salt, pepper, garlic salt, and paprika.
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Dredge chicken in cornstarch, then egg, then flour mixture. Press lightly to coat well.
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Heat vegetable oil in a wok or large frying pan. Fry chicken in batches for 6–7 minutes until golden and cooked through.
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Transfer cooked chicken to a plate lined with paper towels.
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In a second skillet, heat 1 tbsp oil. Add onion and bell peppers. Cook for 3 minutes until slightly softened.
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Add garlic and ginger. Cook for 1 more minute.
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Stir in ketchup, vinegar, sugar, and pineapple (with juice). Bring to a boil, then reduce to a simmer for 3–5 minutes until thickened.
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Add the cooked chicken to the sauce. Toss to coat and heat for 1–2 minutes.
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Serve immediately over rice. Garnish with sesame seeds.
Notes
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Fry chicken in small batches to maintain oil temperature and crispiness.
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Add chili or hot sauce to the sauce for a spicier version.
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For leftovers, keep sauce and chicken separate to preserve crispness.
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Use chicken thighs for a juicier variation.
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To reduce sweetness, cut sugar by 1–2 tablespoons or use unsweetened pineapple juice.
- Prep Time: 25 minutes
- Cook Time: 20–25 minutes
- Category: Main Dish
- Method: Stir-Fry / Deep Fry
- Cuisine: American Chinese
Nutrition
- Calories: 520
- Sugar: 48g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 175mg