Sweet and Sour Chicken Recipe

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• 6 oz chicken breasts (cut into 1-inch chunks)
• 1 tbsp oyster sauce
• 2 tsp light soy sauce
• 1 tsp + ½ tsp salt
• 2 tbsp cornflour | cornstarch (for the chicken)
• ⅔ cup flour
• ½ cup cornflour | cornstarch (for the batter)
• 1 tsp + ½ cup + 2 tbsp water
• 1 tsp baking powder
• 1 tsp oil (for the batter)
• 2 cup oil (for frying, peanut, canola, or vegetable oil are all great choices)
• 3 oz red bell pepper (cut into triangles)
• 6 oz carrot (sliced ¼ inch thick)
• 2 each medium onions (cut into one inch chunks)
• 6 oz pineapple (sliced into ½-inch pieces)
• 2 tbsp red vinegar
• 1 tbsp rice vinegar
• 4 tbsp sugar
• ½ tsp cornflour | cornstarch

1. In a bowl, toss the chicken chunks with oyster sauce, soy sauce, salt, and 2 tablespoons of the cornstarch place back in the fridge and let sit for 20-30 mins. In a separate small bowl, whisk together the red vinegar, rice vinegar, sugar, and salt for the sauce. Set aside.
2. In another bowl, mix the flour, the remaining cornstarch, and the baking powder. Slowly whisk in the ½ cup of water and 1 tsp of oil until the batter is smooth.
3. Heat 2 cups of oil in a pot to 350°F (175°C). Coat the marinated chicken pieces in the batter and fry in batches for 3-4 minutes until golden and crispy. Transfer to a paper towel-lined plate. For extra crispiness, fry all the chicken again for one final minute and ensure the oil is drained and place back onto a new paper towel-lined plate.
4. Heat a wok or large pan over high heat. Add all the chopped vegetables (bell pepper, carrot and onion) and pineapple and stir-fry for 2 minutes until slightly tender.
5. Pour the sauce mixture into the wok and bring it to a simmer. Mix the cornstarch and water together to make the slurry and add it to the wok, stir constantly until the sauce thickens. Throw in the crispy chicken, toss everything to coat, and serve immediately.