Battered Sweet and Sour Chicken with Pineapple and Peppers
Crisp battered chicken tossed with charred peppers, scallions, pineapple, and a glossy sweet and sour sauce.
Equipment
- Deep pot
- Thermometer
- Spider skimmer
- Large bowl
Ingredients
Main Ingredients
- 1 ¼ cup sweet and sour sauce store bought or homemade
- 1 lb boneless skinless chicken breasts cut into bite size pieces
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 quarts peanut or vegetable oil for frying
- 3 tbsp peanut or vegetable oil for the batter
- 1 cup all purpose flour
- 1 cup cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ¼ cup water for the batter
- 2 red bell peppers cut into 1 inch pieces
- 6 scallions cut into 1 inch pieces
- 4 slices fresh pineapple cut into 1 inch wedges
- 4 cup cooked white rice for serving
Instructions
Cooking
- Season. Season the chicken pieces with salt and pepper.
- Whisk the batter. Mix the flour, cornstarch, baking powder, baking soda, water, and 3 tbsp oil until smooth.
- Fry the chicken. Coat the pieces and fry in 350 degrees F oil in batches for 4 to 5 minutes until golden and 165 degrees F inside.
- Char the vegetables. Fry the peppers, scallions, and pineapple briefly until lightly charred.
- Toss. Combine everything with the sauce and serve over rice.
Notes
Substitutions: Use boneless thighs if you prefer. For a homemade sauce, simmer 1/2 cup sugar, 1/2 cup white vinegar, 1/4 cup ketchup, and 1 tbsp low sodium soy sauce with 1/4 cup water until slightly thick.
Tips: Keep the oil at 350 degrees F between batches.
Storage: Refrigerate the chicken and sauce separately for up to 3 days.