Ingredients

2 pounds skinless boneless chicken breast

1 tablespoon Shaoxing rice wine

1 teaspoon salt

1 large egg (beaten, reserve 2 tablespoons for the batter)

2 cups self-rising flour (fluffed, spooned, and leveled)

⅔ cup cornstarch

¼ teaspoon baking powder (optional)

½ teaspoon salt

1¾ cups water

2 tablespoons egg (beaten, reserved from the chicken marinade)

2 tablespoons oil (any neutral oil)

1 teaspoon white vinegar

1¼ cup water (for sauce)

¾ cup pineapple juice (or 6 fl.oz can)

¾ cup white vinegar (for sauce)

¾ cup ketchup

1¼ cup granulated sugar

⅛ teaspoon salt (for sauce)

3-5 drops red food coloring (optional)

3 tablespoons cornstarch (mixed 1:1 with water to make slurry)

½ bell pepper (cut into 1 inch pieces, red or green)

½ large carrot (peeled and thinly sliced)

¼ small yellow onion (cut into 1 inch pieces)

1 cup pineapple (cut into chunks, fresh or canned)

Instructions

Step 1: Trim excess fat and cartilage from chicken breasts. Butterfly them to about ½ inch thickness, then cut against the grain into finger-sized strips.

Step 2: In a large bowl, combine the chicken strips with rice wine, salt, and beaten egg (reserve 2 tablespoons for the batter). Mix well and marinate for 10–15 minutes or overnight in the fridge.

Step 3: Prepare the batter by whisking self-rising flour, cornstarch, baking powder, and salt in a bowl. Add water, reserved egg, oil, and vinegar, mixing until smooth with no dry lumps. Set aside until needed.

Step 4: For the sauce, combine water, pineapple juice, white vinegar, ketchup, sugar, salt, and optional red food coloring in a saucepan. Bring to a boil, stirring occasionally until sugar and salt dissolve. Reduce heat to low.

Step 5: Stir the prepared cornstarch slurry, then gradually drizzle it into the simmering sauce while stirring. Increase heat to bring the sauce back to a simmer and cook until thickened and glossy. Stir frequently and set aside, covered.

Step 6: Heat 2 to 3 inches of oil in a wok or deep pot to 350°F. Prepare a plate lined with paper towels for draining.

Step 7: Mix the marinated chicken with the batter until all pieces are well coated.

Step 8: Fry chicken pieces in batches, gently lowering them into hot oil without overcrowding. Fry for 4–5 minutes until they float and turn pale golden. Remove and drain on paper towels for 5 minutes.

Step 9: Return chicken to the hot oil for a second fry of 3–4 minutes until golden brown and crispy. Drain well and set aside.

Step 10: Blanch bell peppers and carrots in boiling water for 15 seconds, then add onions and cook for another 5–10 seconds until tender but crisp. Drain thoroughly.

Step 11: Toss together fried chicken, blanched vegetables, and pineapple chunks on a serving plate.

Step 12: Serve immediately with sweet and sour sauce either poured over or on the side for dipping. Enjoy!

Tips & Variations

Use a skewer or toothpick to handle chicken pieces when frying to keep the batter intact.

Marinate chicken overnight for deeper flavor and more tender meat.

Add chopped green onions or ginger to the sauce for additional aroma.

Substitute pineapple juice with orange juice for a different fruity twist.

FAQs

Can I use chicken thighs instead of breast?

Yes, boneless skinless chicken thighs can be used and will add more juiciness and flavor. Adjust the frying time slightly to ensure they cook through.

Why double fry the chicken?

Double frying ensures the chicken is extra crispy on the outside while staying tender inside. The first fry cooks the chicken and the second fry crisps up the batter.