Tangy Cantonese Chicken
"Cantonese Sweet and Sour Chicken"
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Tender chicken coated in a tangy sweet and sour sauce with bell peppers and pineapple. A perfect balance of flavors with a hint of heat.
ingredients
- 1 lb boneless, skinless chicken breasts, cut into chunks
- Salt and pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1 cup pineapple chunks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup white vinegar
- 1 cup sugar
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- Vegetable oil, for frying
steps
- 1.
Season chicken with salt and pepper.
- 2.
Dredge chicken in cornstarch, dip in beaten eggs, then fry until golden and crispy. Set aside.
- 3.
In a separate pan, combine vinegar, sugar, ketchup, soy sauce, and sesame oil. Simmer until thickened.
- 4.
Add bell peppers and pineapple to the sauce, then stir in fried chicken.
- 5.
Serve hot over rice and enjoy!
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