Ingredients
Scale
For the chicken:
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1” pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- Salt & black pepper to taste
- Oil for frying (or bake option below)
For the sweet & sour sauce:
- ½ cup granulated sugar
- ¼ cup ketchup
- ¼ cup rice vinegar or apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- 1 garlic clove, minced
- 1 tsp grated ginger
- ½ cup water
- 1 tbsp cornstarch + 2 tbsp water (slurry)
For stir-fry:
- 1 tbsp oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ onion, chopped
- ¾ cup pineapple chunks (fresh or canned)
Instructions
Option 1: Crispy Fried Chicken (Classic)
- Bread chicken: Toss chicken in beaten eggs, then coat in cornstarch.
- Fry: Heat 1″ oil in a skillet to 350°F (175°C). Fry chicken in batches 3–4 min per side until golden and cooked through. Drain on paper towels.
Option 2: Baked (Healthier)
- Toss chicken in cornstarch, then spray with oil.
- Bake at 425°F (220°C) for 20–25 min, flipping halfway, until crispy.
Make sauce & finish:
- Sauce: In a saucepan, whisk sugar, ketchup, vinegar, soy sauce, tomato paste, garlic, ginger, and water. Bring to a simmer. Stir in cornstarch slurry; cook 1–2 min until thickened.
- Stir-fry veggies: In a large skillet, heat oil over medium-high. Sauté bell peppers and onion 4–5 min until crisp-tender. Add pineapple; cook 1 min.
- Combine: Add crispy chicken and sauce to skillet. Toss to coat. Heat through 2–3 min.
💡 Pro Tips:
– For extra crunch, double-coat chicken: egg → cornstarch → egg → cornstarch.
– Add a splash of fish sauce to the sauce for umami depth.
– Serve over steamed rice or cauliflower rice!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min
Servings: 4 | Calories: 420 | Net Carbs: 42g | Fats: 14g | Protein: 32g
Servings: 4 | Calories: 420 | Net Carbs: 42g | Fats: 14g | Protein: 32g