This recipe offers a delightful twist on the classic sweet and sour chicken, featuring a tangy pineapple sauce and crispy chicken bites.
Season the chicken pieces with salt, pepper, and garlic powder.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Prepare the batter by whisking together the egg, flour, baking powder, and cold water until smooth.
Ensure the batter is lump-free for an even coating.
Coat the chicken pieces in the batter.
Shake off excess batter to avoid clumping during frying.
Heat oil in a deep fryer to 180°C (350°F) and fry the battered chicken pieces until golden brown and cooked through.
Fry in batches to prevent overcrowding and ensure even cooking.
Drain the fried chicken on paper towels and keep warm.
Place the chicken in a warm oven to maintain crispiness.
In a saucepan, combine the pineapple chunks, green pepper, vinegar, soy sauce, brown sugar, and molasses. Bring to a boil.
Stir constantly to prevent the sugar from burning.
Mix the cornstarch with cold water to create a slurry, then add it to the boiling sauce to thicken.
Add the slurry gradually to control the sauce's thickness.
Serve the fried chicken with the tangy pineapple sauce poured over it.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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