Sweet and Sour Chicken with Pineapple

Ingredients

• about 680 g Chicken breast
• 0.5 cup Cornstarch
• 1 large Egg
• 0.5 cup Vegetable oil
• 1 cup Pineapple chunks
• 1 medium Green bell pepper
• 1 medium Red bell pepper
• 1 cup Sweet and Sour Sauce
• 4 cups Cooked rice

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

Instructions

1. 1Cut the about 680 g Chicken breast into 2.54 cm pieces. In a medium bowl, add the cornstarch and the large egg. Add the chicken pieces and toss until each piece is evenly coated.
2. 2Heat the 0.5 cup Vegetable oil in a large 30.48 cm skillet over medium-high heat until it shimmers, about 175°C.
3. 3Carefully add about half of the coated chicken pieces to the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown and the internal temperature reaches 74°C. Remove the cooked chicken from the skillet with a slotted spoon and place it on a plate lined with paper towels. Repeat with the remaining chicken.
4. 4In the same skillet, add the 1 cup Pineapple chunks and the 1 medium Green bell pepper and 1 medium Red bell pepper, both cut into 2.54 cm pieces. Stir-fry for 3-4 minutes until the peppers are slightly tender-crisp.
5. 5Pour the 1 cup Sweet and Sour Sauce into the skillet with the peppers and pineapple. Bring the sauce to a gentle simmer, stirring occasionally.
6. 6Return the cooked chicken pieces to the skillet. Toss everything together to coat the chicken evenly with the sauce. Simmer for 1-2 minutes until the chicken is heated through.
7. 7Serve the Sweet and Sour Chicken immediately over the 4 cups Cooked rice.

Related Guides