Shereen's Sweet & Sour Chicken

Zutaten

Chicken & Batter:

1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

1/2 cup all-purpose flour

1/4 cup cornstarch

1 tsp baking powder

1 tsp salt

2/3 cup ice-cold club soda (or water)

1 tbsp avocado oil or vegetable oil

Oil for deep frying

Sauce:

1/2 cup pineapple juice

1/2 cup ketchup

6 tbsp rice wine vinegar

4 tbsp granulated sugar

1 tbsp soy sauce

1 tbsp cornstarch (mixed with 2 tbsp water for slurry)

Stir-Fry & Garnish:

1 green bell pepper, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 small onion, cut into 1-inch pieces

1/2 cup pineapple chunks (fresh or canned)

1 clove garlic, minced

Anweisungen

Prepare the Batter: In a bowl, mix the flour, cornstarch, baking powder, and salt. Whisk in the ice-cold club soda and avocado oil until combined.

Coat and Fry Chicken: Dip the chicken pieces into the batter. Deep fry the chicken in batches at 375°F until golden brown and cooked through (about 2–3 minutes per batch). Drain on a wire rack.

Make the Sauce: In a small pot, whisk together the pineapple juice, ketchup, rice wine vinegar, sugar, and soy sauce. Bring to a simmer over medium heat.

Thicken Sauce: Stir the cornstarch slurry into the sauce, cooking until it thickens.

Stir-Fry Veggies: In a wok or large skillet, heat 1 tablespoon of oil over high heat. Add the bell peppers, onion, and garlic. Stir-fry for 1-2 minutes until crisp-tender.

Combine: Add the pineapple chunks and the fried chicken to the wok. Pour the sauce over everything and toss quickly to coat evenly.

Serve: Remove from heat immediately to keep the chicken crispy and serve with white rice.

Notizen

Double Fry: For extra crispiness, fry the chicken once, let it rest, then fry a second time for 30-60 seconds.

Ice Cold Soda: Using ice-cold club soda makes the batter extra light and crispy.

Serve Immediately: The dish is best served right away so the chicken stays crunchy.