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Sweet and Sour Chicken with Pineapple
Sweet and Sour Chicken with Pineapple
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
95 minutes
Succulent chicken thighs marinated in soy sauce, fried to perfection, and glazed in sweet and tangy sauce with juicy pineapple pieces. Delicious and simple!
Ingredients:
  • 1 pound skinless, boneless chicken thighs, cubed
  • 0.25 cup shoyu (soy sauce)
  • 0.5 cup oil for frying, or as needed
  • 0.5 cup all-purpose flour
  • 5 tablespoons cornstarch, divided
  • 0.125 teaspoon ground black pepper
  • 0.75 cup white sugar
  • 1 cup water, divided
  • 0.5 cup white vinegar
  • 0.5 large yellow onion, cut into chunks
  • 1 (8 ounce) can pineapple chunks, drained
  • 1 large green bell pepper, cut into chunks
Instructions:
  • Marinate chicken in soy sauce in a glass or ceramic bowl in the refrigerator for 1 hour.
  • Take the chicken out of the marinade and gently shake off any extra marinade. Dispose of the rest of the marinade.
  • In a large wok, heat oil until it reaches 350°F (175°C).
  • As the oil heats up, combine flour, 2 tablespoons cornstarch, and black pepper in a shallow dish. Then coat the chicken in the flour mixture.
  • Fry chicken in batches in hot oil until golden brown, crispy, and cooked through, about 5 to 8 minutes per batch. Transfer to a plate.
  • Empty out any leftover oil from the wok. Place it back on medium-high heat and pour in sugar, 1/2 cup of water, and vinegar. Stir often until the sugar dissolves. Toss in the onion and cook for 1 minute more.
  • Combine the rest of the cornstarch with the remaining water and stir until fully incorporated. Pour the mixture into the pan with the vinegar blend, pineapples, and bell peppers. Cook until the sauce thickens and the bell peppers are tender, for about 3 minutes. Finally, add the chicken and mix well to coat.

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