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Sweet and sour chicken/pork Recipe

Chinese · Main course · 35 min total

A classic Chinese takeout favorite, this sweet and sour chicken or pork features crispy battered meat coated in a tangy, glossy sauce with bell peppers, pineapple, and onion.

Ingredients

• 1 lb boneless chicken thighs or pork loin, cut into 1-inch cubes
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 large egg
• 2 tablespoons water
• Vegetable oil for deep frying
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1/2 cup pineapple chunks (canned or fresh)
• 1/2 green bell pepper, cut into 1-inch pieces
• 1/2 red bell pepper, cut into 1-inch pieces
• 1/2 onion, cut into 1-inch pieces

Instructions

1. In a bowl, whisk together cornstarch, flour, salt, white pepper, egg, and water to form a smooth batter. Add the meat cubes and toss to coat evenly.
2. Heat about 2 inches of oil in a wok or deep skillet to 350°F (175°C). Fry the battered meat in batches until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
3. In a small bowl, mix ketchup, rice vinegar, brown sugar, and soy sauce. Set aside.
4. Drain all but 1 tablespoon of oil from the wok. Stir-fry the bell peppers and onion over high heat for 1-2 minutes until slightly tender. Add pineapple and the sauce mixture. Bring to a simmer.
5. Stir the cornstarch slurry and add to the wok. Cook, stirring, until the sauce thickens and becomes glossy, about 30 seconds.
6. Add the fried meat back to the wok and toss to coat evenly with the sauce. Serve immediately over steamed rice.

Tips

• For extra crispiness, double-fry the meat: fry once at 325°F for 3 minutes, let rest, then fry again at 375°F for 2 minutes.
• Substitute chicken with pork tenderloin or even firm tofu for a vegetarian version.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat in a skillet to restore crispiness.

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