Restaurant sweet and sour chicken is already cheap, but I think we can make a homemade version that's not only better, but even cheaper.

Serving Size: 2-4

INGREDIENTS:

Chicken Ingredients:

• 1lb chicken thighs boneless and skinless, cut into 1-inch chunks

• Salt to taste

• 3/4 cup all-purpose flour

• 2 tablespoons corn starch

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 2/3 cup ice water

• 1 tablespoon vegetable oil

• ½ cup of AP flour for dusting

Veggie and Sauce Ingredients:

• 1/2 cup hot water

• Salt to taste

• 2 tablespoons sugar

• 3.5 tablespoons ketchup

• 1/2 cup pineapple juice

• 3 tablespoons rice wine vinegar

• 1 cup pineapple, diced

• 1/2 red onion cut into 1-inch chunks

• 1 red bell pepper cut into 1-inch chunks

• 1 green bell pepper cut into 1-inch chunks

• 3 cloves garlic finely minced (folded in at the end)

• 2 tablespoons corn starch

• 2 tablespoons water

• Fried garlic added on top at the end

INSTRUCTIONS

Method:

1. Chop vegetables into 1-inch pieces and toss in a bowl. Separately, dice pineapple and place in a small bowl.

2. Season chicken and let it sit covered at room temp to cure for 8 minutes. before cooking

3. For the sauce, add and mix together granulated sugar, ketchup, pineapple juice, rice wine vinegar, and whisk together before adding hot water and season with salt. In a separate bowl, whisk together cornstarch and water.

4. Mix batter by combining all dry ingredients then fork whisking in ice water, stir in 1 tablespoon vegetable oil

5. In a wok fry chicken in batches at around 350 Fahrenheit for about 2-4 minutes or till a nice golden brown crisp texture is achieved, drain on the side.

6. Remove oil from wok leaving about 2 tablespoons behind. Stir fry onions and peppers for 1 minute

7. Add sweet and sour sauce mixture, add in the slurry to thicken as needed adjust acidity, sweetness and saltiness if needed

8. Refry chicken and stir fry back in or just stir back in.

9. Serve over rice