Step 4: Make the sweet and sour chicken batter In a small bowl, stir together the batter ingredients. Combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth.

To the sauté pan, add the water, pineapple chunks and juice, onion, green pepper, apple cider vinegar, soy sauce and brown sugar. {} Bring to a boil and reduce the heat to a simmer.

Add pineapple and chicken and continue to cook for another 3 to 4 minutes. Add sauce and continue stirring until the sauce begins to bubble and thicken, 2 to 3 minutes.

This dish isnt overly sweet and is, in my opinion, the right proportion of sweet and tang. With added pineapple juice and chunks, the sauce is wonderful and could easily be used as a stir-fry ...

Ingredients 1 Tbsp. extra-virgin olive oil 2 Tbsp. coconut aminos 1 lime, juiced 1 tsp. ancho chile powder pinch cayenne ½ tsp kosher salt 1 lb. boneless skinless chicken thighs, cut into 1-inch ...

Instructions: Prepare your chicken by washing and dicing it. In a large bowl, put the chicken cubes, soy sauce, black pepper, paprika, salt, flour and one egg to make a wet marinade.

The result is deliciously sweet, but equally tangy and savory. Be warned: This isn't the gloopy red sweet-and-sour chicken with pineapple and cherries you know from the takeout box. It is much better.

Add pineapple and onion; cook, stirring occasionally, until softened, about 3 minutes. Add chiles, garlic, and ginger; cook, stirring constantly, until fragrant, about 30 seconds.

Add the ginger, pineapple and the sauce and stir fry for 1 to 2 minutes to release some of the juices from the pineapple. Finally, add the snow peas and stir fry for 1 minute to soften slightly.

Sweet and sour chicken recipe This recipe brings together tender chicken bites with a well-balanced sauce made with pineapple, bell peppers, and a touch of vinegar for that signature zing.