Ingredients:

  • 5 lb (700 g) Boneless, skinless chicken breast or thigh, cut into 1-inch cubes
  • ½ tsp Fine Sea Salt
  • ¼ tsp Black Pepper
  • 1 large Egg, lightly beaten
  • 2 Tbsp Soy Sauce (low sodium preferred)
  • ½ cup (60 g) All-Purpose Flour
  • ½ cup (60 g) Cornstarch (Cornflour)
  • ½ tsp Baking Powder
  • ¼ cup (60 ml) Cold Water
  • 4 cups (1 litre) Neutral High-Heat Oil (e.g., Sunflower, Canola, or Vegetable), for frying
  • 1 large Red Bell Pepper, chopped into 1-inch squares
  • 1 large Green Bell Pepper, chopped into 1-inch squares
  • ½ medium Yellow Onion, chopped into 1-inch squares
  • 1 cup (200 g) Canned Pineapple Chunks, drained
  • ½ cup (120 ml) Reserved Pineapple Juice (from the can)
  • ½ cup (120 ml) Unseasoned Rice Vinegar
  • ½ cup (100 g) Granulated Sugar
  • ⅓ cup (80 ml) Ketchup (Standard Heinz or similar)
  • 2 Tbsp Soy Sauce (low sodium)
  • 1 Tbsp Cornstarch (Cornflour)
  • 2 Tbsp Cold Water (for slurry)

Instructions:

  1. Season the Chicken: Toss the cubed chicken with salt and pepper in a medium bowl.
  2. Mix the Batter: In a separate large bowl, whisk together the egg, soy sauce, flour, cornstarch, and baking powder. Gradually whisk in the cold water until a thick, smooth, pancake-like batter forms. Add the chicken cubes directly into the batter and stir gently until every piece is fully coated.
  3. Combine Sauce Liquids: In a small saucepan, whisk together the reserved pineapple juice, rice vinegar, sugar, ketchup, and soy sauce. Bring the mixture to a gentle boil over medium heat, stirring until the sugar is dissolved.
  4. Thicken Sauce: Create a slurry by whisking 1 Tbsp cornstarch with 2 Tbsp cold water until smooth. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens rapidly and becomes glossy. Remove from heat and set aside.
  5. First Fry: Heat the neutral oil in a wok or pot to 325°F (160°C). Working in small batches, carefully drop the coated chicken pieces into the hot oil. Fry for 3–4 minutes until the batter is lightly set and pale blonde. Remove the chicken and transfer to a wire rack. Let the chicken rest for 5–7 minutes.
  6. Second Fry (The Crisp Step): Increase the oil temperature to 375°F (190°C). Return all the partially fried chicken back to the oil and fry for 1–2 minutes until deeply golden brown and shatteringly crisp. Remove the chicken and place it on a clean wire rack.
  7. Sauté the Aromatics: Carefully pour out all but 2 Tbsp of the hot frying oil from the wok. Heat the remaining oil over high heat. Add the bell peppers and onion pieces and stir-fry briskly for 2–3 minutes until the vegetables are slightly softened but still crunchy. Toss in the drained pineapple chunks and sauté for 1 minute.
  8. Combine and Toss: Remove the wok from the heat source. Pour the reserved Sweet and Sour Sauce into the wok with the vegetables and stir well to coat. Add the hot, crispy fried chicken to the wok. Toss quickly and gently for about 30 seconds to fully coat the chicken with the sauce and vegetables.
  9. Serve immediately alongside warm rice.