The Chinese takeout classic: crisp battered chicken tossed with pineapple, peppers and onion in a glossy sweet and sour sauce. A high-protein main dish.
Ingredients
Instructions
- 1
Cut the chicken into 2-3 cm cubes and toss with half the salt. Cut the pineapple, peppers and onion into 2-3 cm pieces.
- 2
Whisk the egg, 80 g of the cornstarch, the flour and 40 g of the water into a thick, pourable batter; coat the chicken in it.
- 3
Heat the oil in a deep pan to 175 °C; fry the chicken in batches for 5-6 minutes until golden and crisp, then drain on paper towels.
- 4
For the sauce, mix the ketchup, sugar, vinegar, soy sauce, remaining salt and 60 g of the water. In a separate cup, stir the remaining 15 g cornstarch into 20 g of the water.
- 5
Heat 1 tbsp of the frying oil in a large skillet; stir-fry the onion and peppers over high heat for 3-4 minutes, add the pineapple and cook for 1 more minute.
- 6
Pour in the sauce; when it boils, stir in the cornstarch slurry and cook for 1-2 minutes until thick and glossy. Add the chicken, toss quickly to coat and serve immediately.
Nutrition
Per serving
| Calories | 524 kcal |
|---|---|
| Protein | 28 g |
| Carbs | 49 g |
| Fat | 25 g |
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