Sweet And Sour Recipe

Prepare and marinate chicken

Place the bite-sized chicken pieces in a bowl. Add 2 tbs soy sauce, 1 tbs Shaoxing wine (if using), 1 tsp sugar, 1/4 tsp white or black pepper, 2 tbs cornstarch and the egg white. Toss thoroughly until pieces are evenly coated. Cover and refrigerate for at least 20 minutes (up to 1 hour) to help the batter adhere and to tenderize the meat.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder and 1/2 tsp salt. Gradually add about 1 cup cold water or club soda, whisking until the batter is smooth and thick enough to coat the back of a spoon. Keep batter cold (place bowl over an ice bath briefly) for a crisper result.

Heat oil and fry chicken

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches (about 1.5 cups in a medium pot). Heat oil to 350°F (175°C) — if you don't have a thermometer, test with a small drop of batter: it should sizzle and rise immediately. Working in batches to avoid overcrowding, dip marinated chicken pieces into the batter to coat, then carefully lower into hot oil. Fry until golden brown and cooked through, 4–5 minutes per batch depending on size. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep fried chicken warm in a low oven (200°F/95°C) if needed.

Prepare vegetables

While chicken marinates or fries, cut the bell peppers into 1-inch pieces, slice the onion into wedges and prepare pineapple chunks and optional carrot slices. For a slightly crisp-tender texture, you will briefly stir-fry these.

Stir-fry vegetables

Heat a tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the carrot slices (if using) and stir-fry 1–2 minutes. Add the onion and both bell peppers and stir-fry 2–3 minutes until they are bright and just tender-crisp. Add pineapple chunks and stir 30–45 seconds to warm. Remove vegetables and pineapple from the pan and set aside.

Make sauce

In a bowl or measuring cup combine 1/2 cup pineapple juice, 1/4 cup ketchup, 3 tbs rice or white vinegar, 1/3 cup light brown or granulated sugar and 1 tbs soy sauce. Stir until sugar dissolves. Taste and adjust balance: add a little more vinegar for tang or more sugar for sweetness. Stir in 1/2 tsp sesame oil if using.

Thicken sauce

In a small cup mix 2 tsp cornstarch with 2 tbs cold water to make a smooth slurry. Heat the empty skillet or wok used for vegetables over medium heat, pour in the sauce mixture and bring to a gentle simmer, stirring. Slowly whisk in the cornstarch slurry and continue to simmer 1–2 minutes until the sauce is glossy and slightly thickened to coat the back of a spoon. If sauce becomes too thick, stir in 1–2 tbs water or pineapple juice to loosen.

Return the stir-fried vegetables and pineapple to the pan with the thickened sauce and toss to coat evenly.

Add the fried chicken pieces to the pan and gently toss until every piece is coated in the sauce and heated through, 1–2 minutes. Avoid over-stirring to keep the chicken crispy.

Transfer to a serving platter or buffet tray. Sprinkle with sliced green onions and toasted sesame seeds if desired. Serve hot over steamed white rice or alongside noodle dishes.