Ingredients
Scale
- 1 pound chicken thighs, cut into bite sized pieces
- 1/2 cup cornstarch
- 1 cup mixed red and green bell peppers, chopped
- 1 cup pineapple chunks
- 1 medium white onion, chopped
- 1/3 cup ketchup
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1/4 cup sugar
- 1/2 cup vegetable oil for frying
Instructions
- Coat the chicken pieces evenly with cornstarch and set aside.
- Heat vegetable oil in a large skillet or wok over medium high heat.
- Fry the chicken in batches until golden and crispy, then remove and set aside.
- In the same pan, add onion and bell peppers and sauté briefly until slightly tender.
- Add pineapple chunks and stir for another minute.
- Mix in ketchup, rice vinegar, soy sauce, and sugar, stirring until the sauce begins to thicken.
- Return the chicken to the pan and toss until fully coated in the sauce.
- Remove from heat once everything is evenly glazed and serve immediately.
Notes
- For extra crispiness, fry the chicken in small batches.
- Taste the sauce before adding the chicken and adjust sweetness or tang if needed.
- Serve immediately for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian Inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 22 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 95 mg
Keywords: sweet and sour chicken, crispy chicken dinner, easy chicken recipe, homemade takeout style chicken