Sweet and Sour Chicken (Soy-Free)

Ingredients

• about 680 g Chicken breast
• 1 cup Pineapple chunks
• 1 cup Bell pepper (red/green)
• 1/2 cup Onion
• 1/4 cup Tapioca starch
• 1/2 cup Rice flour
• 1 Egg
• 1/2 cup Vegetable oil
• 1/2 cup Pineapple juice
• 1/4 cup Rice vinegar
• 1/4 cup Ketchup
• 2 tbsp Brown sugar
• 1 tbsp Worcestershire sauce (soy-free)
• 1/2 tsp Garlic powder
• 1/4 tsp Ginger powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken breast into bite-sized pieces, approximately 2.54 cm cubes.
2. 2In a medium bowl, whisk the 1 egg until lightly beaten. In a separate medium bowl, whisk together the 1/4 cup tapioca starch and 1/2 cup rice flour. Dip each chicken piece into the whisked 1 egg, then transfer it to the starch and flour mixture, tossing until all chicken pieces are evenly coated.
3. 3Pour the 1/2 cup vegetable oil into a large 30.48 cm skillet or wok and heat it over medium-high heat until it reaches approximately 190°C.
4. 4Carefully add the coated chicken pieces to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 5-7 minutes per batch, turning occasionally, until the chicken is golden brown and cooked through, reaching an internal temperature of 74°C. Use a slotted spoon to remove the fried chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
5. 5In a separate medium saucepan, combine the 1/2 cup pineapple juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 2 tbsp brown sugar, 1 tbsp soy-free Worcestershire sauce, 1/2 tsp garlic powder, and 1/4 tsp ginger powder. Stir well with a whisk until combined, then bring the mixture to a gentle simmer over medium heat, approximately 150°C.
6. 6Add the 1 cup pineapple chunks, 1 cup bell pepper (red/green), and 1/2 cup onion to the simmering sauce. Continue to cook for 5 minutes, stirring occasionally, until the vegetables are tender-crisp and still have a slight bite.
7. 7Return all the fried chicken pieces to the saucepan with the sweet and sour sauce and vegetables. Stir gently to coat all the chicken pieces evenly, and cook for 1-2 minutes more, just to heat the chicken through.
8. 8Serve the sweet and sour chicken immediately, perhaps with a side of plain white rice.

Substitutions

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