The Sweet and Sour Chicken My Dad's Made 100,000 Times

Ingredients

• 6 oz pineapple
• 2 oz carrot
• 3 oz red bell pepper
• 2 oz onion
• 12 oz chicken breast
• 10 oz corn oil
• 1 tablespoon Kikkoman® oyster sauce
• 1 teaspoon Kikkoman® light soy sauce
• 2 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon salt
• 4 tablespoon flour
• 2.5 tablespoon cornstarch
• 1 teaspoon baking powder
• 7 tablespoon water
• 1 teaspoon oil
• 5 tablespoon ketchup
• 3 tablespoon red vinegar
• 1 tablespoon rice vinegar
• 0.5 teaspoon salt
• 4 tablespoon sugar
• 2 teaspoon potato starch
• 2 tablespoon water

Instructions

1. 1

   Prep vegetables: Cut the pineapple into 1/2-inch thick slices.

2. 2

   Prep chicken: Cut the chicken breast into 1/2-inch thick slices. Cut in half lengthwise into strips, rotate and cut again into 1-inch chunks.

3. 3

   Prep batter: In a bowl, add the flour, cornstarch and baking powder. Add the water a bit at a time until you reach the desired consistency. Mix the batter until no lumps remain.

4. 4

   Prep sauce: In a small bowl, mix together the ketchup, red vinegar, rice vinegar, salt and sugar until fully combined.

5. 5

   Prep slurry: In a small bowl, mix together the potato starch and water until thoroughly combined.

6. 6

   Fry chicken and veggies: Heat a wok on high, about 1 minute.

7. 7

   Cook sauce & finish dish: Add the sauce to the wok. Turn the heat to high.