Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large egg, lightly beaten
  • 1 tablespoon cornstarch (cornflour), plus extra for dredging
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, freshly grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1/2 cup (60g) all-purpose flour (plain flour)
  • 1/4 cup (30g) cornstarch (cornflour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Pinch of white pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup (120ml) pineapple juice
  • 1/4 cup (60ml) white vinegar (or rice vinegar)
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons cold water (slurry)
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1/2 cup (60g) pineapple chunks (fresh or canned, drained)
  • 2 green onions, chopped, for garnish
  • Sesame seeds, for garnish (optional)
  • Vegetable oil, for shallow frying (approx. 2 cups/475ml)

Instructions:

  1. Combine marinade ingredients in a large bowl. Toss to coat. Cover and refrigerate for at least 15 minutes (or up to 1 hour).
  2. In a shallow dish, whisk together the flour, cornstarch, baking powder, salt, and pepper.
  3. Dredge chicken in cornstarch, shaking off excess. Coat thoroughly in the flour mixture, pressing gently.
  4. Heat vegetable oil in a skillet or wok to 350°F (175°C). Fry chicken in batches until golden brown and cooked through (4-5 minutes per batch).
  5. Remove fried chicken and place on paper towels to drain excess oil.
  6. In the same skillet, heat 1 tablespoon of vegetable oil. Add bell peppers and pineapple chunks; sauté for 2-3 minutes, until slightly softened.
  7. In a separate bowl, combine pineapple juice, white vinegar, sugar, ketchup, and soy sauce.
  8. Pour the sauce mixture into the skillet with the peppers and pineapple. Bring to a simmer. Gradually whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
  9. Add the fried chicken to the skillet and toss to coat evenly with the sweet and sour sauce.
  10. Garnish with chopped green onions and sesame seeds (if desired). Serve immediately the sweet and aour chicken.