Crispy Sweet and Sour Chicken with Bell Peppers and Pineapple

Steps

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Crispy Sweet and Sour Chicken with Bell Peppers and Pineapple

1. In a large bowl, whisk together ½ cup cornstarch, ¼ cup all-purpose flour, ½ teaspoon baking powder, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper; beat in 1 egg until a thick batter forms. 4 min
2. Add the 1½ lb chicken thigh pieces to the batter and toss to coat evenly; set aside. 2 min
3. Whisk together ⅓ cup ketchup, ¼ cup rice vinegar, 2 tablespoons soy sauce, 3 tablespoons granulated sugar, and ¼ cup pineapple juice in a small bowl until the sugar dissolves; stir together 1 tablespoon cornstarch with 2 tablespoons water in a separate small bowl to make the slurry. 4 min
4. Measure out 1½ cups fresh or canned drained pineapple chunks and ¼ cup pineapple juice; set aside. 2 min
5. Heat 1½ cups vegetable oil in a large wok or deep skillet over medium-high until it reaches 350 °F (a drop of batter should sizzle immediately). 4 min
6. Timing-sensitive step. Working in two batches, fry the battered chicken pieces for 4–5 minutes per batch, turning occasionally, until deep golden and cooked through; transfer to a wire rack or paper-towel-lined plate. 10 min
7. Timing-sensitive step. Carefully pour off all but 2 tablespoons of oil from the pan, then stir-fry the minced garlic, ½ onion pieces, and all three bell pepper colors over high heat for 2 minutes until just beginning to soften. 3 min
8. Timing-sensitive step. Pour the sweet and sour sauce mixture into the pan, bring to a bubble, then stir in the cornstarch slurry and cook for 1 minute until the sauce thickens and turns glossy. 2 min
9. Timing-sensitive step. Add the pineapple chunks and the fried chicken to the pan and toss everything together over medium heat for 1 minute until fully coated and heated through. 2 min
10. Remove from heat, drizzle with 1 teaspoon sesame oil, and toss to combine; plate and garnish with sliced scallions and toasted sesame seeds if using. 2 min

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold water, stirring with your hand, until the water runs clear. 3 min
2. Combine the rinsed rice, 2¼ cups water, and ¼ teaspoon kosher salt in a medium saucepan; bring to a boil over high heat, then reduce to the lowest possible simmer, cover tightly, and cook for 15 minutes. 18 min
3. Remove the saucepan from heat and let the rice steam, covered and undisturbed, for 5 minutes; fluff with a fork and serve alongside the chicken. 5 min