1 pound boneless, skinless chicken thighs cut into 1-inch pieces
2 tablespoons granulated sugar
3.5 tablespoons ketchup
0.5 cup pineapple juice
3 tablespoons rice wine vinegar
0.5 water cup
2 tablespoons corn starch
2 tablespoons water
3/4 cup all-purpose flour
1 teaspoon corn starch
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup water ice-cold
1 tablespoon vegetable oil
3 cloves garlic cloves finely minced
kosher salt
enough vegetable oil for frying
Equipment
wok
bowl
knife
spider
Directions
Cut one red bell pepper, one green bell pepper, and half a red onion into 1-inch pieces.
Dice pineapple into medium-sized pieces. Measure 1 cup or 220 grams.
Cut 1 pound or 450 grams of boneless skinless chicken thighs into 1-inch pieces.
Season chicken pieces generously with kosher salt and let cure in the fridge for at least 1 hour.
In a bowl, combine 2 tablespoons of granulated sugar, 3.5 tablespoons of ketchup, 0.5 cup of pineapple juice, and 3 tablespoons of rice wine vinegar.
Add 0.5 cup of hot water to the mixture and season to taste with salt. Whisk to combine.
In a separate bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry.
In a medium-sized bowl, combine 3/4 cup of all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.
Mix in 3/4 cup of ice water into the dry ingredients to form a thick batter.
Add 1 tablespoon of vegetable oil to the batter and mix well.
Fill a separate bowl with plain all-purpose flour for dusting.
Heat a wok filled halfway with vegetable oil over high heat until it reaches 350°F.
Dredge chicken pieces in plain flour, shake off excess, then dip into batter.
Dredge chicken pieces in plain flour, shake off excess, then dip into batter.
Fry chicken pieces in batches for 4-5 minutes until golden brown and cooked through.
Drain fried chicken on a wire rack or paper towels.
Heat 3 tablespoons of remaining oil in the wok over high heat.
Add onion and bell pepper pieces to the wok and stir-fry for 2-3 minutes until softened.
Add diced pineapple and stir-fry for 30 seconds.
Add sweet and sour sauce to the wok and simmer for 1 minute.
Add half of the cornstarch slurry and stir until thickened. Add more slurry if needed.
Add the fried chicken pieces back into the wok, turn off the heat, and toss to coat evenly.