Description
Make this classic Chinese takeout at home! Crispy, juicy perfectly seasoned chicken tossed in a sweet, sour and tangy sauce, combine with crunchy veggies. Serve with white or brown rice!
Ingredients
Scale
- 1 lbs chicken breast (boneless, skinless)
- 1/3 cup corn starch
- 1/3 cup flour
- 1/2 tsp salt
- 1 large egg
- vegetable oil
- 1 cup onions (sliced)
- 1 cup bell peppers (sliced)
- 1 cup pineapple pieces
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/2 cup sugar
- 2 tbsp soy sauce
- 2–3 cloves garlic
- 1/2 tsp sesame oil (optional)
Instructions
- Step 1: Cut chicken into ~1-inch pieces. Pat dry.
- Step 2: In a flat plate or bowl, combine flour, corn flour and salt. In a bowl, whisk egg.
- Step 3: Add chicken to egg mixture. Mix to coat well. Then coat each piece of chicken with flour mixture.
- Step 4: Heat up large skillet with vegetable oil. Make sure there is a thin layer of oil covering the entire surface of the skillet.
- Step 5: Once oil is heated up, add chicken pieces to skillet. Do not overlap or overcrowd skillet; cook in two (or three) batches if necessary. Cook under medium heat and cover if necessary.
- Step 6: Flip chicken over once one side is cooked. Cover again if necessary. Do not overcook chicken. Chicken is cooked once internal temperature reaches 165 degrees F. Remove chicken from skillet and set aside.
- Step 7: If skillet has a lot of burned flour pieces from cooking the chicken, use a paper towel to remove/wipe it off before proceeding.
- Step 8: Heat skillet and add more vegetable oil if necessary. Once oil is heated, add bell peppers and onions to skillet and stir fry for ~1 minute under medium heat. Do not overcook the vegetables. The goal is to slightly soften the vegetables so it is not completely raw. Remove promptly.
- Step 9: Add sauce ingredients to skillet, stir and let it come to a boil. Lower heat and let it simmer for a minute or so, or until sauce thickens slightly.
- Step 10: Bring cooked chicken, cooked bell peppers, cooked onions, and pineapple pieces back to skillet. Toss chicken and veggies with sauce. Remove from heat promptly.
- Step 11: Serve with rice. Enjoy!
Notes
Pan-frying the chicken instead of deep frying makes this version healthier while maintaining a great texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 534 kcal
- Sugar: 48 g
- Sodium: 1443 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 79 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 151 mg