Ingredients
- 1 1/2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper, to taste
- Oil for frying
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 cup pineapple chunks (canned or fresh)
For the sauce:
- 1/3 cup ketchup
- 1/3 cup rice vinegar or white vinegar
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1/2 cup pineapple juice (from can or fresh)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
- Cut chicken into bite-sized pieces and season with salt and pepper.
- Set up breading station: one bowl with beaten eggs, one with cornstarch and flour mixed.
- Dip each chicken piece in egg, then coat in flour mixture.
- Heat oil in a skillet or wok and fry chicken in batches until golden and crispy. Drain on paper towels.
- Sauté bell peppers and onion in a separate pan until slightly tender. Add pineapple chunks.
- Whisk together sauce ingredients and pour into the pan. Simmer for a few minutes.
- Stir in the cornstarch slurry and cook until sauce thickens and becomes glossy.
- Add fried chicken to the sauce and toss to coat evenly.
- Serve hot over rice or noodles.
Notes
- Use chicken thighs for juicier meat or swap with shrimp or tofu for variations.
- Add chili flakes or sriracha for a spicy kick.
- Bake or air fry the chicken for a lower-oil version.
- Add extra vegetables like broccoli or snap peas for a heartier dish.
- To keep the chicken crispy, toss in sauce just before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 22g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg
