I tweaked this recipe from New York Times cooking section- it is definitely one of my favorite places to get inspired as they have such amazing variety of recipes. This one reminds me of my childhood in India ordering sweet and sour chicken from a local Chinese restaurant called Suzie Wong.
- 2 pounds chicken breast, cut into 1 inch pieces
- 6 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon pepper
- Mix the cornstarch with the salt and pepper and toss the chicken pieces in the cornstarch mixture.
- 4 tablespoons peanut oil plus more
- 4 to 5 dried red chilies
Heat a large non-stick frying pan with the oil on high. Add half of the chicken and cook, turning occasionally until golden brown and near cooked, about 4 minutes. Repeat with the rest of the chicken and keep aside.
- ½ cup apple cider vinegar
- ¼ cup honey
- ½ cup pineapple juice
- 3 tablespoons ketchup
- 2 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- 3 garlic cloves, grated
- 1 medium onion, sliced
- 2 medium red bell peppers, seeded and cut into 1 inch pieces
- 1 cup canned pineapple chunks
- 3 scallions, thinly sliced
Mix the vinegar, honey, pineapple juice, ketchup, oyster sauce, soy sauce, brown sugar and garlic in a small bowl and keep aside.
Add more oil to the frying pan if needed. Heat on medium heat and add the dried red chilies. Saute for 30 seconds. Add the onion and pepper and sauté on high heat for 2 minutes. Add the sauce, pineapple chunks and the chicken. Bring to a boil and let the sauce reduce on medium heat for 2 to 3 minutes, making sure the chicken is cooked through. Check for seasonings and garnish with scallions. Serve with white or brown rice.