Sweet and Sour Chicken with Pineapple

1. Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.

2. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

3. Heat oil in a large wok to 350 degrees F (175 degrees C).

4. While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.

5. Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.

6. Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.

7. Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

Cook's Note:

To give it more of a restaurant look, add red food coloring to the sauce before you add the chicken.

Editor's Notes:

Nutrition data for this recipe includes the full amount of soy sauce. The actual amount of soy sauce consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.