sweet and sour sauce
Add cornstarch, brown sugar, ketchup, soy sauce, oyster sauce, vinegar, Chinese cooking wine (optional), pineapple juice, diced garlic, and diced ginger to a bowl. Stir to combine using a whisk. Set aside until needed.TipFeel free to use canned pineapples in this recipe. Use the pineapple liquid in this step, instead of pineapple juice.
deep fry the chicken
Cut the chicken breast into larger pieces. Add to a bowl, season with salt, and pepper. In a separate bowl, stir to combine the egg, cornstarch, baking powder, pinch of salt, and two tablespoons of cold water. Coat the meat by dipping it in the cornstarch mixture. Place a large wok pan over medium-high heat. Add the canola oil. When the oil temperature reaches 175 °C / 350 °F, carefully drop half of the chicken into the hot oil and fry for 3 - 5 minutes, or until the chicken is golden-brown and crispy. Transfer to a wire rack lined with paper towels to drain any excess fat. Repeat with the rest of the chicken. Discard the rest of the oil and clean the wok using a paper towel.
Sweet and Sour Chicken with Pineapple
Add peanut oil or canola oil to the wok. Place the wok over high heat. Add the unsalted peanuts, peppers, and onion. Cook for 3 - 4 minutes for the vegetables to cook slightly. Add the cubed pineapple. Stir the sweet and sour sauce, then pour into the wok. Cook for 3 - 4 minutes on medium heat or until the sauce thickens slightly. Add the chicken, season with salt, then stir and serve with cooked rice and chopped spring onion or scallions.