Instead of uninspiring mushy sweet and sour chicken, this version produces super crispy chunks of chicken in a deliciously thick sweet and sour sauce.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
442 Calories
Recipe Instructions
Step 1
Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
Step 2
Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
Step 3
Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
Step 4
Remove chicken from the refrigerator. Dip each piece in coating.
Step 5
Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
Step 6
Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
Step 7
Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
Step 8
Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.
Ingredients
1 cup all-purpose flour
1 teaspoon salt
1 cup water
1 cup hot water
1 cup cornstarch
1 tablespoon cornstarch
ground black pepper to taste
2 cloves garlic, minced
2 tablespoons sesame oil
1 tablespoon soy sauce
1 teaspoon chicken bouillon granules
2 tablespoons vinegar
1 (8 ounce) can pineapple chunks, drained
1 tablespoon vegetable oil, or as needed
1 teaspoon sesame seeds
3 large egg whites
3 large egg yolks
3 pounds skinless, boneless chicken breast, cut into bite-sized pieces
