Sweet and Sour Chicken Recipe

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  6 oz Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Oyster sauce
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  2 tsp Soy Sauce, Low Sodium
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  1 tsp 1 tsp salt
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  0.7 cup Flour, All-Purpose, White
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  1 tsp 1 tsp water
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  1 tsp Baking powder
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  0.5 cup ½ cup water
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  1 tsp Vegetable oil
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  3 oz Bell Pepper
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  6 oz Carrots
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  2 Yellow Onion(220g)
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  6 oz Pineapple
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  2 tbsp Vinegar, Red Wine
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  1 tbsp Vinegar, Rice
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  4 tbsp Sugar, Granulated White
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  0.5 tsp ½ tsp salt
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  0.5 tsp Cornstarch
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  2 tbsp 2 tbsp water

Instructions

1. 1Cut the chicken breast into bite-sized chunks. In a bowl, toss with oyster sauce, soy sauce, and the 1 tsp salt and cornstarch until evenly coated. Cover and refrigerate for 20–30 minutes.
2. 2While the chicken marinates, whisk together the red wine vinegar, rice vinegar, granulated sugar, and the ½ tsp salt in a small bowl. Set the sauce aside. Chop the bell pepper, carrots, and onion into bite-sized pieces. Cut the pineapple into chunks.
3. 3In another bowl, whisk together the flour, cornstarch, baking powder, the 1 tsp water, and vegetable oil until the batter is smooth and lump-free.
4. 4Heat vegetable oil in a pot to 350°F over medium-high heat. Working in batches, coat the marinated chicken pieces in the batter and carefully place into the hot oil. Fry 3–4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
5. 5Return all the fried chicken to the 350°F oil for 1 additional minute until the exterior is deeper golden brown. Drain on a fresh paper towel-lined plate.
6. 6Heat a wok or large pan over high heat. Add the bell pepper, carrots, onion, and pineapple. Stir-fry 2 minutes until slightly tender but still crisp.
7. 7Pour the sweet and sour sauce mixture into the wok and bring to a simmer over medium heat. Mix the cornstarch with the 2 tbsp water to create a slurry, add to the wok, and stir constantly 1–2 minutes until the sauce thickens and coats the back of a spoon.
8. 8Add the crispy chicken to the wok, toss to coat evenly with sauce, then divide evenly into 4 airtight containers while hot. Refrigerate until ready to serve.