At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 4 servings.

• Calories: 550 kcal
• Protein: 38 g
• Carbohydrates: 50 g
• Fat: 22 g
• Sodium: 346 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 3 tbsp olive oil
• 1 green bell pepper
• 1 medium carrot
• 4 scallions
• 1 cup pineapple chunks

Battered Chicken

• 600 g (21.2 oz) boneless, skinless chicken breast
• 1 egg
• scant 1/2 cup (100 ml by volume) all-purpose flour
• scant 1/2 cup (100 ml by volume) cornstarch
• 1 teaspoon baking powder
• 3/4 cup (180 ml) ice-cold water, added gradually

For Frying

• 1 1/4 cups (300 ml by volume) sunflower oil

Sweet-and-Sour Sauce

• 2 tbsp cornstarch
• 3/4 cup plus 1 tablespoon (200 ml by volume) water
• 2 tbsp ketchup
• 3 tbsp grape vinegar; use red-wine vinegar
• 3 tbsp packed brown sugar
• 1 tbsp soy sauce
• 2 teaspoons (10 ml) honey

Directions

1. Cut the green pepper, carrot, scallions, and pineapple into large bite-size pieces. Heat the olive oil in a wok or large skillet and stir-fry them over high heat for about 5 minutes.

2. Whisk the sauce cornstarch with its water in a saucepan. Add the ketchup, grape vinegar, brown sugar, soy sauce, and honey; simmer over low heat, stirring, until glossy and thickened.

3. Cut the chicken into large cubes. In a bowl, whisk the egg, flour, batter cornstarch, baking powder, and batter water until combined.

4. Heat the sunflower oil to 350°F (175°C). Coat the chicken and fry in uncrowded batches for 4–5 minutes, until golden and 165°F (74°C); drain on a rack.

5. Transfer the hot chicken to the skillet with the vegetables. Pour in the sweet-and-sour sauce, toss, and cook over low heat for 5 minutes.

6. Serve immediately, with plain rice if desired.

Sources

1. USDA FoodData Central — April 2026 data release