1 cup and 1 Tablespoon canola oil (or you can substitute in preferred oil)
4 slices fresh ginger (peeled)
1 bell pepper, cut into 1-inch squares
1 medium yellow onion, cut into 1-inch chunks
Sweet and sour chicken is generally served over white rice, but feel free to substitute brown rice or rice noodles. Try garnishing your final plate with sesame seeds and thinly-sliced green onions.
Instructions
Cut the chicken breast into 1-inch cubes. In a bowl, combine the soy sauce, sherry, sesame oil, salt, pepper, and ½ tsp of the sugar. Mix until combined. Add the chicken and marinate for 10 minutes.
In a separate bowl, combine ¼ cup of flour and ⅓ cup corn starch.
Transfer the cubes of chicken to the flour mixture and stir until the chicken is evenly coated. Set the bowl with the chicken marinade aside—you’ll use this sauce later!
Drain the pineapple juice into the marinade bowl. Add the ketchup, vinegar, 2 Tbsp sugar, Tbsp cornstarch, and mix together with the reserved marinade. This is your sweet and sour sauce.
Heat 1 cup oil in a large flat bottom wok until is hot—but don’t let it heat to the point of smoking.
Add half the chicken, spreading the pieces so they cook evenly. Cook for 2-3 minutes until they begin to brown. Turn them over carefully for another 2-3 minutes or until completely brown. Once browned on all sides, transfer to a paper towel-lined plate. Repeat until all the chicken is cooked.
Carefully drain the oil from the pan. Tidy up the wok by removing any leftover bits of chicken and breading, then return it to high heat.
Add the remaining Tablespoon of oil and the ginger slices. Stir fry for about 15 seconds, then add the bell pepper and onion, stir-frying for 2-3 minutes. Next, add the pineapple chunks and cook for 1 minute. Add sweet and sour sauce (marinade) to the wok. Bring the mixture to a low boil, stirring until it starts to thicken. Finally, add the cooked chicken and continue to cook for another 2-3 minutes.
