Sweet and Sour Chicken | Two Plaid Aprons
"Sweet and sour chicken — puffy, golden brown fried chicken pieces that's juicy on the inside and crispy on the outside, served with the iconic red sweet and sour sauce...."
INGREDIENTS
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2 pounds skinless boneless chicken breast
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1 tablespoon Shaoxing rice wine
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1 teaspoon salt
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1 large egg (beaten (reserve 2 tablespoons per recipe for the batter))
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2 cups self-rising flour (fluffed, spooned, and leveled *see notes)
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⅔ cup cornstarch
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¼ teaspoon baking powder ((optional) *see notes)
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½ teaspoon salt
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1¾ cups water
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2 tablespoons egg (beaten (reserved from the chicken marinade))
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2 tablespoons oil (any neutral oil will do)
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1 teaspoon white vinegar
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1¼ cup water
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¾ cup pineapple juice ((or a 6 fl.oz can))
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¾ cup white vinegar
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¾ cup ketchup
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1¼ cup granulated sugar
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⅛ teaspoon salt
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3-5 drops red food coloring ((optional for coloring))
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3 tablespoons cornstarch ((mix every 1 TBSP of cornstarch with 1 TBSP of water to make slurry))
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½ bell pepper (cut into 1 inch pieces (red or green))
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½ large carrot (peeled and thinly sliced)
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¼ small yellow onion (cut into 1 inch pieces)
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1 cup pineapple (cut into chunks (fresh or can))
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