Food Recipe

October 14, 2020

Sweet and Sour Chicken

Makes: 6 servings

Time: Prep time – 10 minutes, Cook time – 10 minutes, Rest time – 20 minutes



1 pound chicken (2 large chicken breasts, cut into 1” cubes)

1 ½ teaspoons baking soda

2 eggs (whisked until creamy)

1 cup cornstarch

½ teaspoon fine sea salt

½ teaspoon pepper

¼ cup + 1 teaspoon coconut oil (or neutral oil of choice, divided)


Sweet and Sour Sauce:

¼ cup white vinegar

¼ cup ketchup

¼ cup pineapple juice (reserved liquid from the canned pineapple below)

2 Tablespoons Tamari (or soy sauce)

¼ cup white sugar

2 teaspoons sambal oelek (chili paste, or ½ teaspoon red chili flakes)



2 – 4 medium cloves garlic (diced, depending on taste preference)

1 teaspoon grated fresh ginger

1 red bell pepper (cut into 1” pieces)

1 green bell pepper (cut into 1” pieces)

1 medium yellow onion (cut into 1” pieces)

1 10 ounce can pineapple chunks (liquid drained and reserved for sauce)


  1. Combine all of the sauce ingredients together and set to the side.
  2. Wash and dry the chicken, then cut into 1” cubes. In a medium bowl, toss the chicken cubes with the baking soda and allow to rest for 20 minutes to tenderize the chicken.
  3. After 20 minutes, rinse in a collainder until the baking soda is rinsed off, then pat dry.
  4. Toss the chicken in a bowl with the beaten eggs. Add the cornstarch to a large ziploc, then add the egg coated chicken (shaking off any excess liquid before adding it to the bag). Close the bag and shake to coat the chicken in the starch.
  5. Heat a large nonstick skillet on medium high heat until hot. The pan should be hot enough that a drop of water sizzles when dropped onto it.
  6. Add the oil and swirl the skillet to coat the pan. Place half of the coated chicken down in a single layer and saute for 1 minute, then flip and saute for an additional minute (you’ll need to cook the chicken in two rounds). Remove the chicken from the pan to a plate, doing your best to leave behind as much oil as possible.
  7. Add the garlic and ginger to the skillet and give it a stir to break up the clumps of ginger. Immediately add in the bell pepper and onion, stir, and saute for 2 minutes, or until fragrant and the pepper and onion are just starting to cook.
  8. Add the sauce and pineapple chunks to the skillet. Bring to a simmer. Once the sauce is simmering, add the chicken to the sauce and simmer for 2 minutes, or until the chicken is cooked through. Taste and adjust salt and/or sugar to your liking.



This recipe is naturally gluten free because it uses Tamari and cornstarch. If you don’t need to eat gluten free, the Tamari can be substituted 1:1 with soy sauce.