When Can Babies Eat Sweet and sour chicken or turkey? (8+ Months WHO Safety, Allergens & USDA Nutrients)

Crispy fried chicken or turkey pieces tossed in a vibrant, tangy, and sweet sauce with bell peppers, onions, and pineapple, a popular Asian-inspired dish. --- RECIPE --- Servings: 4-6 Prep Time: 30 minutes Ingredients: - 1.5 lbs boneless, skinless chicken or turkey breast, cut into 1-inch cubes - 1/2 cup cornstarch - 1 large egg, beaten - Vegetable oil, for frying - 1 onion, cut into wedges - 1 red bell pepper, cut into chunks - 1 green bell pepper, cut into chunks - 1 (8 ounce) can pineapple chunks, drained (reserve juice) - For Sauce: - 1/4 cup rice vinegar - 1/4 cup ketchup - 2 tablespoons brown sugar - 1 tablespoon soy sauce - 1/2 cup reserved pineapple juice (or water) - 1 tablespoon cornstarch Instructions: 1. Pat chicken/turkey cubes dry. Toss poultry with 1/2 cup cornstarch, then dip in beaten egg, ensuring each piece is coated. 2. Heat about 2 inches of vegetable oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C). 3. Fry poultry in batches for 4-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. 4. In a small bowl, whisk together all sauce ingredients until smooth. 5. In a large skillet or wok, heat 1 tablespoon of the frying oil (or fresh oil) over medium-high heat. Add onion and bell peppers and stir-fry for 3-5 minutes until slightly tender-crisp. 6. Add drained pineapple chunks to the skillet. Pour the sweet and sour sauce over the vegetables. Bring to a simmer and cook, stirring, for 2-3 minutes, until the sauce thickens. 7. Add the fried poultry to the skillet and toss to coat evenly with the sauce. Serve immediately over steamed rice. In Wise Eating: AI Food Tracker, adding a child profile (8 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.