Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Pineapple Sweet and Sour Chicken

5.0
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
95 min
SERVINGS
6 servings
Dinner
Pineapple Sweet and Sour Chicken
Ingredients
  • 1 pound skinless, boneless chicken thighs, cubed
  • 1/4 cup shoyu (soy sauce)
  • 1/2 cup oil for frying, or as needed
  • 1/2 cup all-purpose flour
  • 5 tablespoons cornstarch, divided
  • 1/8 teaspoon ground black pepper
  • 3/4 cup white sugar
  • 1 cup water, divided
  • 1/2 cup white vinegar
  • 1/2 large yellow onion, cut into chunks
  • 1 (8 ounce) can pineapple chunks, drained
  • 1 large green bell pepper, cut into chunks
Instructions
1
Combine the chicken with soy sauce in a glass or ceramic container, allowing it to rest in the refrigerator for 1 hour.
2
Next, take the chicken out of its marinade and gently shake off any excess liquid. Discard the remaining marinade, as it's no longer needed.
3
In a separate process, heat oil in a large wok over high heat to 350 degrees F (175 degrees C). While the oil is warming up, whisk together flour, 2 tablespoons of cornstarch, and black pepper in a shallow dish.
4
Dredge the chicken pieces in the flour mixture, making sure they're evenly coated.
5
Fry the chicken in batches in the hot oil until it reaches a golden brown color and is crispy on the outside, with no pink centers. This should take around 5 to 8 minutes per batch. Remove the cooked chicken to a plate and set it aside.
6
Discard any leftover oil from the wok, then return the wok to medium-high heat. Add sugar, 1/2 cup of water, and vinegar to the pan, stirring frequently until the sugar dissolves.
7
While the sauce is heating up, mix the remaining 1/2 cup of water with any leftover cornstarch and stir until it's fully incorporated.
8
Add this mixture to the vinegar sauce in the pan, along with pineapple chunks and bell pepper pieces. Continue cooking until the sauce thickens and the bell peppers are just cooked, about 3 minutes.
9
Add the cooked chicken back into the pan and toss it to coat with the sauce, ensuring everything is well combined.