Sticky Sweet and Sour Chicken

• porcje: 4
• czas aktywny: 15-20mins
• całkowity czas: 35-40mins

Składniki

For the chicken:

1½ lbs boneless chicken breast or thighs, cut into bite-sized pieces

½ cup cornstarch

½ cup all-purpose flour

Salt & pepper to taste

2 eggs, beaten

Oil for frying (vegetable or canola)

For the sticky sauce:

½ cup pineapple juice

⅓ cup honey

¼ cup ketchup

¼ cup rice vinegar or white vinegar

2 tbsp brown sugar

1 tbsp soy sauce

1 tbsp cornstarch + 2 tbsp water (for slurry)

Wskazówki

Prep chicken: In one bowl, mix flour, cornstarch, salt, and pepper. Dip chicken into eggs, then coat in the flour mixture.

Fry: Heat oil in a deep pan. Fry chicken in batches until golden and crispy (about 5–6 minutes). Drain on paper towels.

Make the sauce: In a saucepan, combine pineapple juice, honey, ketchup, vinegar, brown sugar, and soy sauce. Bring to a simmer.

Thicken: Stir in cornstarch slurry and cook until sauce is thick and glossy (2–3 minutes).

Combine: Toss crispy chicken in the sauce until well coated. Serve hot over rice with green onions or sesame seeds if desired.

Notatki

Use chicken thighs for juicier results

Air fry the chicken for a lighter option

Add bell peppers and pineapple chunks to the sauce for extra color & flavor