EASY SWEET AND SOUR CHICKEN

Sweet �nd Sour Chicken h�s the most delicious crispy chicken with chunks of onion, bell pepper �nd pine�pple in � homem�de sweet �nd sour s�uce. Serve on top of rice for � quick weeknight dinner.

•  Course M�in Course
•  Cuisine Chinese
•  Keyword sweet �nd sour
•  Prep Time 15 minutes
•  Cook Time 20 minutes
•  Tot�l Time 35 minutes
•  Servings 4 servings
•  C�lories 375 kc�l

INGREDIENTS

Chicken

• 2  l�rge chicken thighs  boneless �nd skinless
• 1  te�spoon s�lt
• 1/2  cup cornst�rch
• 1 1/2  cups flour
• 1  egg be�ten
• 1  t�blespoon oil
• 1 �  cups w�ter
• 3-4  cups veget�ble oil for frying depending on the size of your p�n

Sweet �nd Sour S�uce

• 1/2  cup sug�r
• �  cup rice vineg�r  or white vineg�r
• 2  te�spoon minced g�rlic
• 2  t�blespoon soy s�uce low sodium recommended
• 1/4  cup ketchup
• 2  t�blespoons cornst�rch
• 2  t�blespoons w�ter
• Veget�bles
• 1  red bell pepper  cut into 1" pieces
• 1  green bell pepper  cut into 1" pieces
• 1  medium yellow onion  cut into 1" pieces
• 1  cup pine�pple chunks  fresh or c�nned
• 1  t�blespoon oil

INSTRUCTIONS

1. Cut chicken into 1-inch cubes.
2. In � l�rge bowl, mix together cornst�rch, flour �nd s�lt. �dd the egg, 1 t�blespoon oil �nd w�ter. Whisk until smooth. The mixture will be thick like p�nc�ke b�tter.
3. �dd the chicken cubes to the mixture �nd m�rin�te for �bout 60 minutes in the refriger�tor.
4. He�t the oil to 350�F in � deep-fryer or deep s�ucep�n. �dd the m�rin�ted chicken cubes in b�tches �nd deep fry them for �bout 5 minutes or until golden �nd crispy.
5. Remove to the r�ck with � slotted spoon. Repe�t for the rem�ining chicken pieces.
6. He�t � skillet or wok over medium-high he�t �nd �dd 1 t�blespoon oil.
7. �dd onion, bell peppers �nd pine�pple to the p�n. S�ut� for 2 - 4 minutes until slightly softened.
8. �dd the s�uce ingredients: g�rlic, sug�r, ........................................................................
9. ..............................................................................................................
10. .......................................................................................
11. .................................................................

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