This sweet and sour chicken is far superior to that found at a take out restaurant. The coating is much lighter in texture, without a heavy greasy feel, and the delicious sauce is made from pineapple and orange juice and of course contains zero food coloring. Pair with Chinese Fried Rice or Jasmine White Rice for a complete meal!
Recipe by: Mayumi Tavalero
Cook Times
Active Prep20
Hands-On Cook25
Hands-Off Cook0
Passive0
Total Time45 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spatula, Top Stove, Whisk
Ingredients
For the sauce:
1cuppineapple juice reserved from canned pineapple slices
3/4cuporange juice
3tablespooncorn starch
1/2cupapple cider vinegar
4clove garlic peeled
1/2cupketchup
1/3 cupbrown sugarpacked
1 tablespoonsoy sauce
4clovegarlicpeeled
1/8teaspoonwhite pepper
1teaspoonKosher salt
For the chicken:
3poundboneless skinless chicken breastcut into 1½ inch pieces
2teaspoonKosher salt
1cupcorn starch
1cupall purpose flour
2eggbeaten
1/2 cup watermore or less depending on consistency of marinade
For frying:
1/4cupavocado oil
Sauté:
2tablespoonavocado oil
2red bell peppermedium, diced
2 green bell peppermedium, diced
1yellow oniondiced
20ounce canned pineapple sliceslices stacked and cut into 1/6ths pieces
Garnish:
4stalk green onionthinly sliced
Instructions
To make the sauce, place all the sauce ingredients into a blender and blend until smooth; set aside.
In a large bowl thoroughly mix together all the chicken pieces and the coating ingredients. Add water a little at a time until you have a coating the consistency of a heavy syrup. Heat half the oil in a large skillet and when hot add half the chicken, leaving it in place to form a bit of a crust. After several minutes turn and cook an additional few minutes or until chicken is cooked through. Repeat with remaining oil and chicken. Set chicken aside.
Clean the large skillet and add the avocado oil. When hot add the peppers and onions and sauté for 5 minutes or until vegetables start to soften. Add the pineapple pieces and all the sauce. Bring to a boil over high heat, then allow to simmer for a minute or two.
Add reserved chicken to the pan, pulling sauce up from the bottom to coat. Heat for several more minutes. Plate and garnish with green onions.
Reheating Instructions
Heat in microwave or sauté pan over medium heat until heated through.