Entrée: China – 甜酸鸡 ▶ Tián suān jī (Sweet and Sour Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

1 lb (450 g) boneless, skinless chicken breast, cut into cubes
1 red bell pepper, diced
1 green bell pepper, diced
1 cup (240 ml) pineapple chunks
1 medium onion, cut into chunks
2 cloves garlic, minced
1 / 2 cup (120 ml) ketchup
1 / 4 cup (60 ml) rice vinegar
1 / 4 cup (50 g) brown sugar
2 tbsp (16 g) cornstarch
1 / 4 cup (60 ml) soy sauce
1 / 2 cup (120 ml) water
Salt and pepper to taste
2 tbsp (30 ml) vegetable oil

Instructions

1. **Prepare the Batter:** In a bowl, mix cornstarch, a little water, salt, and pepper to create a batter. Coat the chicken cubes with the batter evenly.

2. **Fry the Chicken:** Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and cooked through. Remove and drain on paper towels.

3. **Prepare the Sauce:** In a separate bowl, mix ketchup, rice vinegar, brown sugar, soy sauce, and a little water. Stir until well combined.

4. **Cook the Vegetables:** In a clean pan, heat some vegetable oil over medium heat. Add the onion chunks and minced garlic, and stir-fry for a minute. Add the red and green bell peppers and continue to stir-fry until they are slightly tender.

5. **Add Pineapple and Sauce:** Add the pineapple chunks to the pan, followed by the sauce mixture. Bring the sauce to a simmer and let it cook for a few minutes until it slightly thickens.

6. **Combine Chicken and Sauce:** Add the fried chicken pieces to the pan and toss everything together, ensuring the chicken is well coated in the sauce.

7. **Serve:** Once everything is heated through and the flavors are well combined, serve immediately over steamed rice.