Tangy Sweet and Sour Chicken with Pineapple

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### **Instructions:**

#### **1. Prepare the Chicken:**
– Start by cutting your chicken into bite-sized cubes. Pat the pieces dry with a paper towel to ensure they crisp up nicely when fried.
– In a shallow bowl, combine **flour**, **salt**, **black pepper**, and **garlic powder**. In another bowl, beat the eggs. In a third bowl, place the **cornstarch**.
– Coat each chicken cube first in the flour mixture, then dip it into the egg, and finally coat it in cornstarch. Make sure each piece is thoroughly coated for a crispy texture.

#### **2. Fry the Chicken:**
– Heat vegetable oil in a large skillet or wok over medium-high heat. You’ll need enough oil to submerge the chicken pieces about halfway.
– Once the oil is hot (around **350°F**), carefully add the chicken pieces in batches, making sure not to overcrowd the pan. Fry the chicken for **3-4 minutes per side** until golden brown and crispy. Remove the chicken from the oil and set it on a paper towel-lined plate to drain excess oil.

#### **3. Make the Sweet and Sour Sauce:**
– In a saucepan, combine **pineapple juice**, **ketchup**, **rice vinegar**, **soy sauce**, **brown sugar**, **garlic powder**, and **ginger powder** (if using). Stir well to combine all the ingredients.
– Bring the mixture to a simmer over medium heat, stirring occasionally.
– In a small bowl, dissolve **1 tablespoon cornstarch** in **2 tablespoons of water** to create a slurry. Gradually add this mixture to the sauce, stirring constantly. This will thicken the sauce to the perfect consistency.
– Once the sauce has thickened, add the **diced pineapple** and **bell pepper** (if using). Let it cook for an additional **2-3 minutes** to heat through.

#### **4. Combine Chicken and Sauce:**
– Once the sauce is thick and glossy, add the crispy chicken pieces into the sauce. Stir gently to coat each piece of chicken with the sweet and sour sauce.
– Cook for **1-2 minutes** until the chicken is well-coated and the sauce is bubbling and slightly caramelized.

#### **5. Serve and Enjoy:**
– Serve your **Tangy Sweet and Sour Chicken with Pineapple** over a bed of steamed rice, garnished with green onions or sesame seeds if desired.
– This dish is perfect for a hearty dinner or as part of a larger meal with other favorite Asian-inspired dishes.

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### **Why You’ll Love This Tangy Sweet and Sour Chicken with Pineapple:**

1. **Perfect Balance of Flavors**: The combination of the **sweet** pineapple and **tangy** sauce is irresistible. The sugar balances the acidity of the vinegar, while the pineapple adds a burst of freshness that makes this dish pop.

2. **Crispy and Juicy Chicken**: The chicken is double-coated in flour and cornstarch, ensuring a crispy, golden texture on the outside, while staying juicy on the inside. The crispy chicken pieces are perfectly complemented by the thick, flavorful sauce.

3. **Customizable**: You can adjust the level of sweetness or tanginess in the sauce to suit your taste. If you prefer a sweeter sauce, add more brown sugar; for extra tang, increase the vinegar. The addition of bell peppers and extra pineapple is optional but adds great texture and flavor.

4. **Quick and Easy to Make**: With a prep time of just 20-30 minutes, this recipe is perfect for busy weeknights. The sauce comes together quickly, and the chicken can be fried in batches, ensuring a crispy texture every time.

5. **Kid-Friendly**: The combination of sweet and savory flavors makes this dish a hit with both kids and adults. It’s a fun and delicious way to introduce your family to bold flavors without overwhelming their taste buds.

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### **Tips for the Best Sweet and Sour Chicken:**

– **Use Fresh Pineapple**: If possible, use fresh pineapple for the best flavor. The sweetness of fresh pineapple is unmatched, and it will really elevate the dish.
– **Adjust the Sauce**: If you want the sauce to be a bit spicier, you can add a dash of **sriracha** or **chili flakes** for a kick of heat. If you prefer a milder version, keep it as is.
– **Double Fry for Extra Crispy Chicken**: For an even crispier coating, you can fry the chicken twice—once to cook it through, then again for a quick second fry to crisp up the exterior.
– **Leftovers**: This dish keeps well in the refrigerator for up to **3 days**. Just reheat it in a pan on medium heat to keep the chicken crispy, and you may need to add a splash of water or broth to the sauce to keep it from thickening too much.

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### **Conclusion:**

**Tangy Sweet and Sour Chicken with Pineapple** is a perfect blend of flavors and textures—crispy chicken, tangy sauce, and the sweetness of pineapple all come together to create a truly satisfying dish. This recipe is quick, easy, and customizable, making it a great option for both weeknight dinners and special occasions. Whether you’re serving it to your family or bringing it to a potluck, this dish is sure to be a hit with everyone at the table.

Give this recipe a try, and enjoy a delightful mix of flavors that will transport you to a tropical paradise with every bite!