Crispy Sweet and Sour Chicken with Peppers and Pineapple

What you need

• 500 g (1 lb 2 oz) chicken breast, boneless, skinless, cut into 2.5 cm (1 in) pieces
• 75 g cornstarch, divided: 60 g for coating, 15 g for the sauce
• 1/2 tsp salt
• 2 large eggs
• 30 g (1/4 cup) all-purpose flour
• 1 l (4 cups) vegetable oil, for frying
• 80 g (1/3 cup) granulated sugar
• 80 ml (1/3 cup) rice vinegar
• 80 ml (1/3 cup) ketchup
• 2 tbsp light soy sauce
• 60 ml (1/4 cup) pineapple juice
• 2 cloves garlic, minced
• 1 red bell pepper, cut into 2.5 cm (1 in) pieces
• 1 green bell pepper, cut into 2.5 cm (1 in) pieces
• 1/2 onion, cut into 2.5 cm (1 in) pieces
• 150 g (1 cup) pineapple chunks, drained, canned or fresh
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Whisk the sugar, rice vinegar, ketchup, light soy sauce, pineapple juice and garlic in a bowl until the sugar mostly dissolves.

2. 2

   Toss the chicken with 60 g (1/2 cup) of the cornstarch and the salt until every piece is lightly coated.

3. 3

   Beat the eggs in a shallow bowl and spread the flour on a plate.

4. 4

   Dip each chicken piece in the eggs, then in the flour, and set on a tray.

5. 5

   Pour 4 cm (1 1/2 in) of oil into a wide heavy pot and heat to 175 °C (350 °F).

6. 6

   Fry the chicken in 3 batches, 3-4 min each, until golden and crisp and cooked through, no pink inside. Drain on a rack.

7. 7

   Pour off all but 1 tbsp of the oil. Stir-fry the red and green bell peppers and the onion over medium-high heat until crisp-tender, about 2 min.

8. 8

   Add the pineapple chunks and pour in the sauce. Bring to a simmer.

9. 9

   Stir the remaining 15 g (2 tbsp) of cornstarch into 2 tbsp of cold water. Add it to the pan and stir until the sauce turns thick and glossy, about 1 min.

10. 10

    Add the chicken and toss for 30 seconds to coat. Serve at once over steamed rice.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.