This dish may be mistaken as a Chinese dish, however, unlike sweet and sour pork, it is more found in American than Asian cuisine.
Serves 4 people with rice, serves 2 if dish alone.
Ingredients
- 1 pound (455 grams) of chicken breasts
- 1 green pepper
- 4 slices of pineapple
- 1/4 cup (64 grams) of corn starch
- 1 onion (small or medium is fine)
- 3 tablespoons of vinegar
- 4 tablespoons of sugar
- 4 tablespoons of ketchup
- 1/2 teaspoons of sesame oil
- 2 tablespoons of cornstarch
- 5 tablespoons of water
Step 1
Cube the chicken into 1 inch pieces and put the pieces in a bowl.
Step 2
Coat the chicken pieces with the corn starch and mix well.
Step 3
Oil and heat the skillet at about 325 to 350 degrees F (163 to 177 degrees C). Oil blanch (or deep fry) the chicken pieces in the skillet for about a minute. The chicken will still be raw inside, but the outside will turn a golden brown.
Step 4
Remove the chicken from the skillet and drain them on paper towels.
Step 5
Cut the pepper in half, de-seed, and remove the white rib. Cut the pepper in 1 inch cubes.
Step 6
Cut the onion and pineapples into cubes as well.
Step 7
Oil and heat the skillet again and add the pepper, onion, and pineapple cubes.
Step 8
Add the vinegar, ketchup, sesame oil, and sugar to the skillet. Stir everything for a minute.
Step 9
Re-add the chicken pieces to the skillet and cook thoroughly for a few minutes.
Step 10
Get a small bowl and mix the water and 2 tablespoons of corn starch with a spoon. Add this mixture to the skillet, as it will thicken the sauce. Keep stirring while you pour the mixture to prevent clumping.
Tips
- This recipe can be served with white rice, noodles, or any other meal starch/carbohydrate.
Things You'll Need
- Large wok or skillet
- Large chef knife
- Strainer
