Name: Sweet and Sour Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks -; 1 egg white -; 1/2 teaspoon kosher salt (1/4 teaspoon table salt) -; 2 teaspoons cornstarch -; 1 (10 ounce) can pineapple chunks (reserve juice) -; 1/4 cup juice from the canned pineapple -; 1/4 cup white vinegar -; 1/4 cup ketchup -; 1/2 teaspoon kosher salt (1/4 teaspoon table salt) -; 2-3 tablespoons brown sugar -; 1 tablespoon + 1 teaspoon cooking oil -; 1 red bell pepper, cut into 1 inch chunks -; 1 yellow bell pepper, cut into 1 inch chunks -; 1 teaspoon grated fresh ginger -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sweet and Sour Chicken

1. 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks -

2. 1 egg white -

3. 1/2 teaspoon kosher salt (1/4 teaspoon table salt) -

4. 2 teaspoons cornstarch -

5. 1 (10 ounce) can pineapple chunks (reserve juice) -

6. 1/4 cup juice from the canned pineapple -

7. 1/4 cup white vinegar -

8. 1/4 cup ketchup -

9. 1/2 teaspoon kosher salt (1/4 teaspoon table salt) -

10. 2-3 tablespoons brown sugar -

11. 1 tablespoon + 1 teaspoon cooking oil -

12. 1 red bell pepper, cut into 1 inch chunks -

13. 1 yellow bell pepper, cut into 1 inch chunks -

14. 1 teaspoon grated fresh ginger -

How to cook deliciously - Sweet and Sour Chicken

1. Stage

Coat the chicken with egg white: In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2. Stage

Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.

3. Stage

Stir-fry the chicken over high heat: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the pieces out in one layer. Let the chicken fry untouched for 1 minute, until the bottoms are browned. Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4. Stage

Stir-fry the bell pepper and ginger: Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.

5. Stage

Add the pineapple, sauce, and then, the chicken: Add the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in. Let simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.

6. Stage

Adjust the seasoning and serve: Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like. Serve hot with steamed white or brown rice. Did you love the recipe? Give us some stars and leave a comment below!