Ingredients
2 boneless, skinless chicken breasts (about 1 lb total)
1/4 cup cornstarch
1 tbsp soy sauce
cooking oil (for frying)
1/2 cup ketchup
4 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp cornstarch (for sauce)
1/2 cup pineapple chunks
1/2 small onion, sliced
1/4 red bell pepper, julienned
1 clove garlic, minced
minced fresh ginger (1 tsp)
egg (optional, for slurry, if desired)
Instructions
Pat chicken dry; cut into 1-inch strips. Toss with cornstarch to coat.
Heat oil in a pan over medium-high; cook chicken until golden and crisp (5-6 minutes per side). Remove and set aside.
In the same pan, stir-fry onion, bell pepper, pineapple, garlic, and ginger until tender.
Combine ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch in a bowl. Cook sauce until thickened.
Toss crispy chicken with sauce until fully coated. Serve warm with white rice.
Notes
For extra crunch, freeze chicken strips for 10-15 minutes before frying.
Adjust sweetness by reducing sugar to taste.
Substitute pineapple with apple or pear for a twist.
Store leftovers in an airtight container for up to 2 days (sauce may soften crust).
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Frying
- Cuisine: Chinese-American
- Diet: Gluten-Free (if using certified gluten-free soy sauce)
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 18g
- Sodium: 2400mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg