Description
Crispy chicken bites with a tangy, sweet, and sour sauce, pineapple, and colorful peppers. Quick, easy, and full of flavor for the whole family.
Ingredients
Units
Scale
Chicken & Marinade
- 1.32 lbs - 600 g chicken breast, diced into bite-sized chunks
- 1 tsp sugar
- 1 tsp salt
- 2 tsp light soy sauce
- 1 Tbsp Shaoxing rice wine
- 1/2 tsp 5 spice powder
- 1 egg white
Batter
- 1 cup flour
- 1/4 cup corn flour
- 1/2 tsp salt
- 1 tsp baking powder
- A dash - 1 ml bicarbonate of soda
- 1 tsp white vinegar
- 2 tsp - 10 ml oil
- Water, just enough to make a smooth batter (refrigerate till needed)
Vegetables & Fruit
- 1 carrot, cut into diagonal slices
- 1/2 green pepper, large chunks
- 1/2 red pepper, large chunks
- 1 cup fresh pineapple chunks
Sweet and Sour Sauce
- 1 cup pineapple juice (canned works too)
- 1/4 cup vinegar
- 3 Tbsp sugar
- 3 Tbsp tomato sauce
- 2 tsp corn starch + 1/4 cup water (mixed into a paste)
Oil for cooking
- 2 cups for deep-frying chicken
Instructions
- Toss your 600 g chicken breast with 1 tsp sugar, 1 tsp salt, 2 tsp light soy sauce, 1 Tbsp Shaoxing rice wine, ½ tsp 5 spice powder, and 1 egg white. Let it sit while you prep everything else.
- Mix 1 cup flour, ¼ cup corn flour, ½ tsp salt, 1 tsp baking powder, 1 ml bicarbonate of soda, 1 tsp white vinegar, 10 ml oil, and enough water to make a smooth, pourable batter. Pop it in the fridge until ready.
- In a small saucepan, combine 1 cup pineapple juice, ¼ cup vinegar, 3 Tbsp sugar, and 3 Tbsp tomato sauce.
- Bring to a boil, then stir in the corn starch paste (2 tsp corn starch + ¼ cup water) until thickened. Set aside.
- Heat 2 Tbsp oil in a wok.
- Add your 1 carrot, ½ green pepper, ½ red pepper, and a pinch of salt.
- Stir-fry 2–3 mins until slightly softened but still crisp.
- Toss in 1 cup pineapple chunks for 1 min and remove from the wok.
- Heat 2 cups of oil in the wok or a deep pan.
- Dip marinated chicken chunks into the batter, shake off excess, and fry in batches until golden and crisp.
- Don’t overcrowd the wok, or the chicken won’t stay crunchy. Drain on paper towels.
- Drain excess oil from the wok, return the veggies and pineapple, pour in the sweet and sour sauce, and let it bubble for 1–2 minutes.
- Pour the sauce and veggie mix over your fried chicken. Serve with steamed rice.
Notes
Created, prepared, tried, and tested Melanie
