Sweet and Sour Chicken

Ingredients:
For the Chicken:

1. 1 lb (450g) boneless, skinless chicken breasts or thighs,
2. cut into bite-sized chunks
3. 1/2 cup all-purpose flour
4. 1/2 cup cornstarch
5. 1/2 teaspoon baking powder
6. 1/4 teaspoon salt
7. 1/4 teaspoon pepper
8. 1/2 cup water (for batter)
9. 1 egg (beaten)
10. Vegetable oil (for frying)

For the Sweet and Sour Sauce:

1. 1/4 cup ketchup
2. 1/4 cup rice vinegar or white vinegar
3. 1/4 cup sugar
4. 2 tablespoons soy sauce
5. 2 tablespoons pineapple juice (optional, for added sweetness)
6. 1 tablespoon cornstarch (mixed with 2 tablespoons of water to make a slurry)
7. 1/4 teaspoon garlic powder
8. 1/4 teaspoon ginger powder (optional)
9. A pinch of red pepper flakes (optional for heat)

For Stir-Frying (Optional):

1. 1/2 red bell pepper, sliced
2. 1/2 green bell pepper, sliced
3. 1/2 onion, sliced
4. 1/2 cup pineapple chunks (fresh or canned)

Instructions:
Prepare the Chicken:

1. In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
2. In a separate bowl, whisk together the egg and water to form a batter.
3. Dip the chicken pieces into the batter and then toss them in the flour mixture to coat evenly.

Fry the Chicken:

1. Heat a generous amount of vegetable oil in a deep skillet or wok over medium-high heat.
2. Once the oil is hot (around 350°F/175°C), carefully drop the chicken pieces in batches, making sure not to overcrowd the pan
3. Fry the chicken until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.

Make the Sweet and Sour Sauce:

1. In a small saucepan, combine ketchup, vinegar, sugar, soy sauce, and pineapple juice (if using). Stir well over medium heat.
2. Bring to a simmer and cook for 2-3 minutes.
3. Add the cornstarch slurry to thicken the sauce, stirring constantly until it coats the back of a spoon (about 1-2 minutes).
4. Season with garlic powder, ginger, and red pepper flakes, if desired.

Stir-Fry Vegetables (Optional)

1. In a separate skillet or wok, add a little oil over medium heat.
2. Add the sliced bell peppers, onions, and pineapple chunks, and stir-fry for 2-3 minutes until they are just tender but still crisp.

Combine the Chicken and Sauce:

1. Add the fried chicken pieces to the skillet with the vegetables (if using). Pour the sweet and sour sauce over the chicken and toss to coat evenly.
2. Stir-fry for an additional 1-2 minutes to allow the sauce to caramelize slightly and coat the chicken and veggies.

Serve:

1. Serve the Sweet and Sour Chicken over steamed rice, garnished with sesame seeds or chopped green onions if desired.

Tips:
For extra crispiness, you can double-fry the chicken. Fry it once, remove it to drain, and then fry it again for 1-2 minutes until extra crispy.
You can also make this recipe with shrimp or tofu for a variation.
Enjoy your homemade Sweet and Sour Chicken! It’s a great dish to satisfy those cravings for something tangy, sweet, and savory.