The 1 Dollar Sweet and Sour Chicken | But Cheaper

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

For the sauce, mix together 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.

Whisk the dry ingredients together, then stir in the ice water with a fork. Mix in the vegetable oil until combined.

Heat a wok with 2 cups of vegetable oil to 350℉ and fry chicken in batches for about 2 - 4 minutes or until a nice golden brown crisp texture is achieved, drain on a wire rack.

Remove oil from wok leaving about 3 Tbsp behind. Stir fry onions and peppers for 1 minute

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

Refry the chicken and stir it back in, or simply stir it back in without refrying.

Serve over white rice.