Sweet and Sour Chicken with Pineapple

I couldn't find exactly what I was looking for, so I combined two of my favorite recipes. Crispy fried chicken in an Asian sweet and sour sauce.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 318 Calories

Ingredients

• ¾ cup white sugar
• ½ cup all-purpose flour
• ⅛ teaspoon ground black pepper
• 5 tablespoons cornstarch, divided
• 1 (8 ounce) can pineapple chunks, drained
• ½ cup white vinegar
• 1 cup water, divided
• ½ cup oil for frying, or as needed
• 1 pound skinless, boneless chicken thighs, cubed
• ¼ cup shoyu (soy sauce)
• ½ large yellow onion, cut into chunks
• 1 large green bell pepper, cut into chunks

Recipe Instructions

Step 1

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

Step 2

Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.

Step 3

Heat oil in a large wok to 350 degrees F (175 degrees C).

Step 4

While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.

Step 5

Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.

Step 6

Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.

Step 7

Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.