Sweet and Sour Chicken

Original Recipe

Serves 4-ish. Can take hours.

Ingredients

• 1 1/2 pounds chicken breasts cut into 1” chunks
• 1/2 cup cornstarch
• 2 eggs beaten
• 1/4 cup flour
• canola oil for frying
• 1 cup pineapple chunks
• 1 red bell pepper cut into 1” chunks
• 1 green bell pepper cut into 1” chunks
• 1/2 yellow onion cut into 1” chunks
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/3 cup ketchup
• 4 teaspoons reduced sodium soy sauce
• 2 cloves garlic minced

Directions

• To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.
• Pour enough canola oil into a dutch oven or frying pan that is comes up from the bottom about an inch to an inch and a half.
• Heat the oil on medium high to high heat, you’re looking for the chicken to cook and brown in about 2-3 minutes.
• Add the cornstarch to a large ziplock bag.
• Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.
• Dip the pieces into the egg, then into the flour before adding to the hot oil.
• Cook the chicken for 2-3 minutes, until cooked through and crispy.
• Remove to a cookie sheet (no paper towels!) and continue cooking all the chicken pieces.
• When done cooking remove all but a tablespoon of the oil.
• Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender.
• Add the sauce back in and stir to coat the pieces and cook for 30 seconds to help the garlic warm through.
• Add the chicken pieces back in and stir until the sauce has thickened and bubbling.
• Serve immediately, with optional garnishes of sesame seeds or green onions.

Notes

• Half the batch and you'll be done in a quarter of the time. Frying the chicken in batches takes ages.