Recipe
40 m
4 people
Chinese
– 2.5 cups pineapple cut into 1 inch pieces – 2.5 cups bell peppers cut into 1 inch pieces – 2 lb boneless skinless chicken thighs cut into 1 inch pieces – 1 ¼ cup red onions cut into 1 inch pieces Sweet and Sour Sauce – 1 cup rice vinegar – ½ cup ketchup – 2 inch grated ginger – 3 tsp minced garlic - tap to see more ...
– Add the eggs to the bowl with the chicken. Mix well. Make sure all of the chicken is coated with the eggs. Cover and place the chicken into the fridge.
– Cut the bell peppers, pineapple and onions into 1 inch pieces. Set them to the side separately. – Add all of the sweet and sour sauce ingredients to a medium sized bowl and mix well. Set to the side
Slurry – To make the slurry which will thicken the sauce, take the sweet sour sauce and pour it into a small bowl then add cornstarch to the same bowl. Mix very well until the clumps are gone. Set to the side.
– Have a baking sheet lined with parchment paper ready. Next, add cornstarch and flour to a ziplock bag. Mix to combine. – Add a couple pieces of chicken into the flour/cornstarch or bowl and dredge. Place each coated chicken on the parchment lined baking sheet to rest.
– Add oil to a large skillet. Just enough to barely cover the chicken. Using a heat proof spoon or spatula, spread the chicken out so it's not touching. – Fry for 3-4 minutes. Once the chicken is done, place the chicken on the parchment lined baking sheet.
– In the skillet with the oil, over medium high heat, saute the vegetables until softened to your preference. Keep the vegetables in the skillet.
– Serve over rice.Pour the sauce into the skillet with the cooked vegetables. Let it come to a boil over medium high heat. Once boiling add the slurry. Mix well. Once the sauce has thickened, add the chicken and cook.
– Serve over rice.Pour the sauce into the skillet with the cooked vegetables. Let it come to a boil over medium high heat. Once boiling add the slurry. Mix well. Once the sauce has thickened, add the chicken and cook.
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