Debbie Doyle

Sweet and Sour Chicken

This Sweet and Sour Chicken brings bold island flavor to a classic favorite, featuring crispy fried chicken tossed in a vibrant pineapple-ginger sauce with sweet peppers and garlic. Finished with a touch of Scotch bonnet heat, it’s the perfect balance of sweet, tangy, and spicy — a comforting, homemade dish with a Caribbean twist.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 950
Ingredients Method

Ingredients
  

  • 2 lbs.Boneless skinless chicken thighs
  • 1/3 cup crushed pineapple diced is fine
  • ½ red and green bell pepper diced
  • 1 small white onion diced
  • 4 cloves garlic minced
  • Pinch of fresh ginger grated
  • ½ cup pineapple juice
  • 1/3 cup water
  • 1/3 cup ketchup
  • 4 ½ tbsp cornstarch divided 3 n1 ½
  • 2 tbsp all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp sugar I use light brown or coconut sugar
  • 1 tbsp. hot sauce I use Jamaican scotch bonnet hot sauce
  • 1 tbsp olive oil
  • Oil for frying chicken
  • 1 tsp salt white pepper, onion powder, garlic powder, smoked paprika , cayenne pepper.

Method
 

  1. Clean chicken by washing in water and lemon juice or white vinegar. Cut chicken into bite size pieces. Pat dry well. Coat chicken pieces with olive oil, then season with all the dry ingredients. In a small bowl add flour, baking powder, baking soda and 3 tbsp cornstarch. Add water and make a pancake like batter, pour it over the chicken and coat all the pieces well. Set aside until you diced bell peppers, onions grate ginger and minced garlic.
  2. Heat oil to brown chicken, brown chicken in at least two batches, about 6 minutes per batch flipping chicken pieces . In the meantime in a bowl, add pineapple juice, water sugar and ketchup, and remaining 1 ½ tbsp cornstarch and whisk well to dissolve sugar. When done frying chicken, set aside remove oil from pan, leaving about 1 tbsp, add the onions, bell peppers, garlic , ginger and crushed pineapple and sauté for about 3 minutes. Add the sauce with the 1 tbsp hot sauce , stir to combine well, add the liquid mixture and bring to a low boil, stir well, cook for about 2 minutes, Add the fry chicken and stir well to combine.