Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1/2 cup pineapple chunks
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup Shuangbaotai Sweet and Sour Sauce
- 1/4 cup water
- 1 tablespoon cornstarch
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a shallow bowl, mix together cornstarch, flour, salt, and black pepper.
2. Dip chicken pieces into the beaten egg, then coat with the cornstarch mixture.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add chicken pieces and cook until golden brown and crispy, about 5-7 minutes.
5. Remove chicken from skillet and set aside.
6. In the same skillet, add pineapple chunks, red and green bell peppers, and onion. Cook for 2-3 minutes until vegetables are slightly softened.
7. In a small bowl, whisk together Shuangbaotai Sweet and Sour Sauce, water, and cornstarch.
8. Pour the sauce mixture into the skillet with the vegetables and stir until it thickens.
9. Add the cooked chicken back into the skillet and stir until the chicken is coated with the sauce.
10. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 18g
- Carbohydrates: 35g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with pork or shrimp.
- Pineapple chunks can be substituted with canned mandarin oranges.
- Red and green bell peppers can be substituted with any color bell pepper or mixed vegetables.
Variations:
- Add diced carrots or celery for extra crunch.
- Use honey instead of sugar for a sweeter sauce.
- Add a pinch of red pepper flakes for a spicier sauce.
Tips and tricks:
- Make sure the oil is hot before adding the chicken to ensure a crispy coating.
- Use a slotted spoon to remove the chicken from the skillet to prevent excess oil from getting into the sauce.
- Double the sauce recipe for extra sauciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with chopped green onions.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or green beans.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, mix together more cornstarch and water and add it to the skillet.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Shuangbaotai Sweet and Sour Chicken is a popular Chinese-American dish that originated in the 18th century.
Flavor profiles:
- Sweet and sour with a crispy texture.
Serving suggestions:
- Serve hot with steamed rice or noodles.
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Region: Chinese