Sweet and Sour Chicken (Crispy 30-Minute Takeout Copycat)

Ingredients

Chicken

1.5 lb boneless skinless chicken thighs (cut into 1-inch cubes)
1 tsp fine salt
0.5 tsp white pepper
1 large egg (beaten)
0.75 cup cornstarch (divided)

Sauce

0.5 cup rice vinegar
0.5 cup light brown sugar
0.33 cup ketchup
3 tbsp pineapple juice (from the can)
1 tbsp soy sauce
1 tbsp cornstarch (mixed with 2 tbsp cold water)

Stir-fry add-ins

1 large red bell pepper (cut into 1-inch pieces)
1 large green bell pepper (cut into 1-inch pieces)
1 cup pineapple chunks (drained)
2 cloves garlic (minced)
1 tsp fresh ginger (minced)
2 green onions green onions (sliced, for finish)

Instructions

Season and coat the chicken

Toss the cubed chicken with salt and white pepper, then with 1/4 cup of the cornstarch until every piece looks dusty. Add the beaten egg, mix, then toss with the remaining 1/2 cup cornstarch.

Whisk the sauce

In a bowl, combine rice vinegar, brown sugar, ketchup, pineapple juice, and soy sauce until the sugar dissolves. Set the cornstarch slurry beside the stove for later.

Shallow-fry the chicken

Heat the oil in a wide skillet or wok to 350°F / 175°C. Fry in two batches, 4 to 5 minutes per batch, turning once, until deeply golden and reading 165°F / 74°C in the center. Rest on a rack, not paper towels.

Cook the vegetables

Pour off all but 1 tbsp oil. Add the peppers and stir-fry for 90 seconds over high heat, then add garlic, ginger, and pineapple for another 30 seconds. The peppers should still snap.

Glaze off the heat

Pour the whisked sauce into the pan, bring to a simmer, then stir in the slurry. When the sauce turns glossy and coats a spoon, kill the heat, add the fried chicken, and toss twice. Serve immediately with green onions and steamed rice.