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### **Ingredients:**
For the **Chicken**:
– 1 lb (450g) boneless, skinless chicken breasts (cut into bite-sized pieces)
– 1/2 cup cornstarch (for coating)
– 1/2 cup all-purpose flour
– Salt and pepper to taste
– 1 large egg
– 2 tablespoons vegetable oil (for frying)
For the **Sweet and Sour Sauce**:
– 1/2 cup pineapple juice (from canned pineapple or fresh pineapple)
– 1/4 cup rice vinegar
– 1/4 cup ketchup
– 1/4 cup brown sugar
– 1 tablespoon soy sauce
– 1 tablespoon cornstarch (to thicken the sauce)
– 1/2 teaspoon garlic powder
– 1/4 teaspoon ground ginger
– 1/2 cup fresh pineapple chunks (or canned pineapple chunks, drained)
– 1 tablespoon sesame oil (optional, for added flavor)
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### **Instructions:**
#### **1. Prepare the Chicken:**
To start, cut your chicken breasts into bite-sized cubes. Season the chicken pieces with a pinch of **salt** and **pepper** for extra flavor.
Next, in a shallow bowl, mix the **cornstarch** and **flour** together. In a separate bowl, whisk the **egg**. Coat each piece of chicken first in the egg mixture, then dredge it in the cornstarch and flour mixture. This double coating will give the chicken a crispy, crunchy texture when fried.
#### **2. Fry the Chicken:**
Heat **2 tablespoons of vegetable oil** in a large skillet over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces, being sure not to overcrowd the pan. Fry the chicken for about **4-5 minutes** on each side until golden brown and crispy. Make sure the chicken is cooked through—use a meat thermometer if needed to ensure the internal temperature reaches 165°F (74°C).
Once the chicken is done, remove it from the skillet and set it aside on a paper towel-lined plate to drain any excess oil.
#### **3. Make the Sweet and Sour Sauce:**
In a medium saucepan, combine the **pineapple juice**, **rice vinegar**, **ketchup**, **brown sugar**, and **soy sauce**. Stir the mixture over medium heat until the sugar is dissolved, and the sauce begins to simmer.
In a small bowl, whisk together the **cornstarch** with a little bit of cold water to make a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens, about 2-3 minutes.
Add the **garlic powder** and **ground ginger** to the sauce, and stir to combine. If you like a hint of extra flavor, add **sesame oil** to the sauce for a richer, more savory undertone. Finally, add the **pineapple chunks**, stirring them into the sauce for extra sweetness and texture.
#### **4. Combine the Chicken and Sauce:**
Once the sauce is ready and thickened, carefully add the fried chicken pieces into the pan, tossing them in the sauce to coat evenly. Let the chicken simmer in the sauce for 1-2 minutes to allow the flavors to meld together and ensure the chicken is well coated with the tangy sweet and sour sauce.
#### **5. Serve and Garnish:**
Once everything is mixed together and the chicken is evenly coated with the sweet and sour sauce, serve your dish immediately. For an extra pop of color and flavor, garnish with **chopped green onions**, **sesame seeds**, or a few fresh cilantro leaves.
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### **Serving Suggestions:**
– **Over Rice:** The tangy sweet and sour chicken pairs perfectly with a bowl of **steamed jasmine rice** or **brown rice**. The rice helps soak up the delicious sauce and makes the meal more filling.
– **With Vegetables:** Serve the dish with a side of stir-fried vegetables such as **broccoli**, **bell peppers**, or **snap peas** for a colorful and nutritious addition to your meal.
– **In a Wrap:** For a lighter take, wrap the sweet and sour chicken in a tortilla or lettuce leaves for a fresh, crunchy meal.
– **With Noodles:** Toss the sweet and sour chicken with some **noodles** for an Asian-inspired take on this classic dish.
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### **Why This Recipe Works:**
– **Crispy Chicken:** Coating the chicken in both **cornstarch** and **flour** creates a wonderfully crispy texture when fried, which perfectly contrasts the sweetness and tanginess of the sauce.
– **Balance of Flavors:** The **pineapple** and **brown sugar** bring a natural sweetness, while the **vinegar** and **soy sauce** add the tang and umami, creating a perfectly balanced sauce.
– **Quick and Easy:** With a prep time of about 10 minutes and a cooking time of 20 minutes, this dish is quick enough for a weeknight dinner but impressive enough for a special occasion.
– **Customizable:** The recipe is highly adaptable. Feel free to adjust the sweetness, sourness, or heat of the sauce to suit your preferences. You can even add extra vegetables to the dish for more color and texture.
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### **Tips for Success:**
– **Use Fresh Pineapple:** If you can, use fresh pineapple for a burst of natural sweetness and vibrant flavor. Canned pineapple works well too, just make sure to drain it properly to avoid excess liquid.
– **Don’t Skip the Cornstarch:** For an ultra-crispy chicken coating, don’t skip the cornstarch. It helps the chicken crisp up beautifully and provides a light texture.
– **Fry in Batches:** Fry the chicken in small batches to ensure it gets crispy and golden brown on all sides. Overcrowding the pan can lead to soggy chicken.
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### **Conclusion:**
**Tangy Sweet and Sour Chicken with Pineapple** is a perfect balance of sweet, savory, and tangy, with crispy fried chicken pieces coated in a delicious, flavorful sauce. This dish is quick to prepare, easy to make, and packed with vibrant flavors that will have everyone at the table coming back for seconds. Serve it over rice or with your favorite sides, and enjoy this comforting, irresistible meal that’s sure to impress!
