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
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- 1/4 cup pineapple chunks
- 1/4 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
Special equipment needed:
- Large mixing bowl
- Wok or large skillet
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine cornstarch, flour, salt, and black pepper.
2. In another bowl, beat eggs.
3. Dip chicken pieces in the egg mixture, then coat with the cornstarch mixture.
4. Heat vegetable oil in a wok or large skillet over medium-high heat.
5. Fry chicken pieces in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. In a separate saucepan, combine sugar, rice vinegar, ketchup, soy sauce, garlic powder, onion powder, red pepper flakes, and water. Bring to a boil and stir until sugar is dissolved.
7. Add pineapple chunks, red bell pepper, and green bell pepper to the saucepan. Cook for 2-3 minutes until the vegetables are tender.
8. Add the fried chicken to the saucepan and stir until the chicken is coated with the sweet and sour sauce.
9. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 18g
- Saturated fat: 3g
- Cholesterol: 125mg
- Sodium: 700mg
- Total carbohydrates: 45g
- Dietary fiber: 1g
- Sugars: 28g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with pork or shrimp.
- Rice vinegar can be substituted with apple cider vinegar.
- Pineapple chunks can be substituted with canned mandarin oranges.
Variations:
- Add sliced onions and carrots to the sweet and sour sauce for extra flavor and nutrition.
- Use honey instead of sugar for a healthier alternative.
- Add chopped cashews or almonds for a crunchy texture.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy texture.
- Drain the fried chicken on paper towels to remove excess oil.
- Do not overcook the vegetables to maintain their crunchiness.
Storage instructions:
- Store leftover sweet and sour bon bon chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sweet and sour bon bon chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the sweet and sour bon bon chicken in a large bowl or platter.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Egg rolls
- Fried rice
Troubleshooting advice:
- If the sweet and sour sauce is too thick, add more water to thin it out.
- If the chicken is not crispy, increase the heat or fry for a longer time.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Sweet and sour dishes originated in China and have been popularized in Western countries.
Flavor profiles:
- Sweet, sour, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Chinese