Better Than Takeout Sweet and Sour Pineapple Chicken

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large egg
• 1/2 cup cornstarch, for coating
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable or canola oil, for frying
• 1 red bell pepper, chopped into 1-inch pieces
• 1 green bell pepper, chopped into 1-inch pieces
• 1 medium yellow onion, chopped into 1-inch pieces
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 3 tbsp low-sodium soy sauce
• 1/3 cup packed brown sugar
• 1 tbsp toasted sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. 1

   In a medium bowl, whisk the egg until light and frothy. In a separate shallow dish or large ziplock bag, combine the cornstarch, garlic powder, onion powder, salt, and pepper.

2. 2

   Add the cubed chicken to the whisked egg and toss to coat every piece thoroughly. Working in batches, transfer the egg-coated chicken to the cornstarch mixture and toss until each piece is completely covered. Set the coated chicken aside on a plate.

3. 3

   Prepare the sauce. Drain the juice from the can of pineapple chunks into a small bowl (reserve the pineapple chunks). Add the rice vinegar, ketchup, low-sodium soy sauce, and brown sugar to the pineapple juice. Whisk until the sugar is fully dissolved and set aside.

4. 4

   In a large skillet or wok, heat about 1 inch of oil over medium-high heat. Once the oil is hot (a pinch of cornstarch will sizzle immediately), carefully add half of the coated chicken in a single layer. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Repeat with the remaining chicken.

5. 5

   Carefully drain all but one tablespoon of oil from the skillet. Return the skillet to medium heat. Add the chopped bell peppers and onion and sauté for 3-4 minutes until tender-crisp.

6. 6

   Add the reserved pineapple chunks to the skillet and cook for another minute to warm them through.

7. 7

   Pour the prepared sweet and sour sauce over the vegetables and pineapple. Bring to a simmer, stirring, until the sauce thickens and becomes glossy, about 1-2 minutes.

8. 8

   Return the crispy chicken to the skillet. Gently toss to coat everything in the sauce. Remove from heat immediately.

9. 9

   Serve hot over steamed rice, garnished with toasted sesame seeds and sliced green onions.