Crispy Sweet and Sour Chicken with pineapple

You get that takeout-style crunch with sweet bell peppers and pineapple in a tangy sauce.

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Crispy Sweet and Sour Chicken

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Ingredients

For the Chicken

• 1 lb (450 g) boneless skinless chicken breast or thighs, cut into 1-inch cubes
• ½ cup cornstarch
• ½ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup cold water (adjust for batter consistency)
• Vegetable oil, for deep frying

For the Vegetables & Fruit

• 1 cup pineapple chunks (fresh or canned, drained if canned)
• 1 red bell pepper, cut into 1-inch squares
• 1 green bell pepper, cut into 1-inch squares
• 1 small onion, cut into wedges (optional)

For the Sauce

• ½ cup pineapple juice (reserved from can or fresh)
• ¼ cup rice vinegar (or white vinegar)
• 3 tbsp ketchup
• 3 tbsp brown sugar (adjust to taste)
• 1 tbsp soy sauce
• 1 tsp cornstarch mixed with 2 tsp water (slurry)

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Instructions

1. Make the Batter
   In a bowl, whisk together cornstarch, flour, baking powder, and salt. Gradually add cold water until the batter is smooth and slightly thick — it should coat the back of a spoon without being runny.

2. Coat the Chicken
   Pat chicken pieces dry. Add them to the batter, coating each piece fully.

3. Fry the Chicken
   Heat oil in a deep pan or wok to 350°F (175°C). Fry chicken in batches until golden and crispy (about 4–5 minutes per batch). Drain on a wire rack or paper towels.

4. Make the Sauce
   In a small saucepan or skillet, combine pineapple juice, vinegar, ketchup, brown sugar, and soy sauce. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened and glossy. Remove from heat.

5. Cook the Vegetables
   In a large wok or skillet over medium-high heat, stir-fry the onion (if using) for 1 minute. Add bell peppers and stir-fry 2–3 minutes until slightly tender but still crisp. Add pineapple chunks and toss briefly.

6. Combine Everything
   Add fried chicken to the pan with vegetables. Pour the hot sauce over and toss quickly so the coating stays crisp while getting coated in sauce.

7. Serve
   Serve immediately over white rice.

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Pro Tip for Maximum Crispiness:
If you want the chicken ultra-crispy, double-fry it — fry once until pale golden, rest for 5 minutes, then fry again until deep golden brown before tossing in sauce.

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