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Sweet and Sour Chicken in Pineapple Bowl | Go Go Go Gourmet @gogogogourmet
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Sweet and Sour Chicken

Author Jacqueline

Ingredients

  • 1/2 cup + 1 tsp cornstarch
  • 2 eggs
  • 2 large boneless skinless chicken breasts, cut into 1 1/2" pieces
  • Vegetable oil
  • 3/4 cup ketchup
  • 2 T soy sauce
  • 2 T rice wine vinegar
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1/2 large onion cut into chunks
  • 20 oz can pineapple chunks or tidbits juice reserved

Instructions

  • In a shallow bowl, beat eggs. Add 1/2 cup cornstarch to another bowl.
  • Heat 3T oil in a large frying pan over medium heat. Dip the chicken pieces in egg, then coat evenly with cornstarch, shaking off any excess. Place in the frying pan. Repeat with remaining chicken.
  • Pan fry the chicken until golden on the outside, turning as necessary (minimally). Chicken does not have to be cooked through. Remove from pan and set aside.
  • Combine ketchup, soy sauce and vinegar in a small saucepan over medium heat. Whisk cornstarch into the reserved pineapple juice, then add to the pan. Simmer until slightly thickened; remove from heat.
  • Dump all but 1 T oil (or add more oil to equal 1 T). Add the bell peppers and onion to the pan and saute over high heat until they begin to soften. Add the pineapple and cook until they begin to caramelize.
  • Return the chicken to the pan and pour sauce over. Toss until chicken and vegetables are evenly coated, saute until chicken is cooked through, approximately 3-5 minutes. Serve with white rice.