Sweet and sour chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 1.5 cups rice with 2.25 cups water and pinch of salt to boil, then keep on low for 22 mins.

Step 2

Trim and core bell peppers and slice into strips. Halve the onion and slice it into half moons. Slice 2 scallions, separating white and greens. Mince garlic. Cut pineapples into pieces. Slice chicken into strips.

Step 3

To make the tempura batter: add 3/4 cup flour, 1.5 tsp baking powder, 1/4 cup starch, 1/2 teaspoon salt, 2.5 tablespoons sunflower or neutral oil, and 2/3 cup water to a bowl. Whisk to combine. Add chicken and toss to coat.

Step 4

Heat remaining sunflower oil in a wok or pot, add chicken, and deep fry in batches until golden brown on both sides. Transfer fried chicken to a paper towel-lined plate to drain.

Step 5

Drain most of the oil from the wok. Add onions, scallion whites, and garlic and fry for approx. 30 sec. Add bell peppers and fry for approx. 1 min. Add pineapple and fry approx. 1 min. more.

Step 6

Add sugar and let caramelize slightly. Add 3 tbsp ketchup, 1.5 tbsp soy sauce, and 1/4 cup apple cider vinegar and let cook for approx. 4 min.

Step 7

Add chicken and toss well to combine. Before serving, sprinkle with sesame seeds. Serve sweet and sour chicken with rice and top with sliced scallions. Enjoy!