Chicken in Sweet and Sour Sauce

To prepare chicken in sweet and sour sauce, first get the ingredients ready: clean the chicken breast from cartilage and small bones 1, then cut it into cubes of about 1 inch 2. Clean the bell pepper and cut it into pieces of the same size 3.

Finally, remove the base and the crown of the pineapple 4, then cut it into slices, remove the skin 5, and cut 8 oz of pulp into cubes, again about 1 inch in size 6.

Move on to the batter: put the flour in a bowl and add the salt 7, then pour the water in a stream while stirring with a whisk 8 until you get a smooth and lump-free mixture 9.

Set the batter aside and prepare the sweet and sour sauce: in a saucepan, pour the sugar along with the water 10 and white wine vinegar 11, then turn on the heat to medium-high and dissolve the sugar. Now add the tomato paste 12, mix with the whisk, and cook for a few minutes.

Meanwhile, in a separate small bowl, mix the potato starch with 2 teaspoons of water 13. Gradually add the mixture to the sauce while stirring 14. Let it thicken over the heat for a few moments, then set aside 15.

You are ready to fry: heat the oil to a temperature of 340°F, then coat the chicken pieces with the batter, letting the excess drip off 16. Dip a few pieces at a time into the hot oil 17 and fry for 3-4 minutes. Once golden, drain the pieces on paper towels and set aside 18.

After frying the chicken, heat a wok well, then add the oil, bell peppers 19, and pineapple 20. Sauté over high heat for 8-9 minutes. Add the fried chicken pieces 21 and toss everything for a couple of minutes.

At this point, pour the sweet and sour sauce into the pan 22 and mix by tossing briefly. Turn off the heat and season with chopped chives 23, and your sweet and sour chicken is ready to be served 24!