Ingredients
Dry
- 0.5 cup cornstarch (for dredging mock chicken)
- 1 Tbsp cornstarch (for sauce slurry)
- 1 tsp garlic powder
- 0.5 tsp fine sea salt
- 0.25 tsp ground white pepper
Other
- 12 oz vegan mock chicken or seitan chunks (cut into bite-sized pieces)
- 1 qty red bell pepper (seeded and chopped into 1-inch squares)
- 1 qty green bell pepper (seeded and chopped into 1-inch squares)
- 1 qty yellow onion (cut into 1-inch squares)
- 1 cup pineapple chunks (drained)
- 1 tsp toasted sesame seeds (for garnish)
- 2 stalks green onions (thinly sliced for garnish)
Wet
- 0.5 cup pineapple juice (reserved from canned pineapple or fresh)
- 0.33 cup apple cider vinegar
- 0.25 cup tomato ketchup
- 3 Tbsp pure maple syrup
- 2 Tbsp tamari or low-sodium soy sauce
- 1 tsp toasted sesame oil
- 3 Tbsp vegetable oil (for pan-frying)
- 2 Tbsp water
Method
- 1. In a small bowl, whisk together the pineapple juice, apple cider vinegar, tomato ketchup, maple syrup, tamari, and sesame oil to prepare the sauce base.
- 2. In a separate ramekin, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water to create a smooth slurry; set aside.
- 3. In a medium mixing bowl, combine 1/2 cup cornstarch, garlic powder, fine sea salt, and white pepper. Lightly moisten mock chicken chunks with a splash of water, then toss thoroughly in the seasoned cornstarch until evenly coated.
- 4. Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated mock chicken chunks in a single layer, shaking off excess starch. Pan-fry for 6-8 minutes, turning occasionally, until all sides are crisp and golden brown. Transfer to a paper towel-lined plate.
- 5. Wipe any residual charred starch from the pan. In the same pan over medium-high heat, add the chopped onion, red bell pepper, and green bell pepper. Stir-fry for 3-4 minutes until tender-crisp.
- 6. Add the pineapple chunks and pour in the sweet and sour sauce mixture. Bring to a rapid simmer.
- 7. Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Stir continuously for 1-2 minutes until the sauce turns clear, thick, and glossy.
- 8. Remove the pan from the heat, immediately add the crispy mock chicken pieces, and toss vigorously to coat every piece evenly in glaze.
- 9. Garnish with toasted sesame seeds and sliced green onions. Serve hot over steamed jasmine rice.
Chef's notes
For the crispiest texture, toss the mock chicken into the sauce immediately before serving. Soy curls or drained, pressed extra-firm tofu torn into bite-sized pieces work equally well as protein alternatives.