Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 39 min
Cook time: 5 min
Total time: 44 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb chicken thighs; 1 egg white; 1 tsp kosher salt; 2 tsp cornstarch; 10 oz pineapple chunk; ¼ cup pineapple juice; ¼ cup white vinegar; ¼ cup tomato ketchup; 3 tbsp brown sugar; 1 ½ tbsp oil; 1 red bell pepper; 1 yellow bell pepper; 1 tsp ginger

A weekend Chinese dinner. Ready in about 44 minutes. Difficulty: more effort.

39 minPrep (about)
5 minCook (about)
44 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

1 ¼ lb chicken thighs

Fresh & other

1 egg white
2 ½ tsp cornstarch
13 oz pineapple chunk
⅓ cup pineapple juice
4 tbsp brown sugar
1 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
1 yellow bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
1 ¼ tsp ginger

Sauces & oils

⅓ cup white vinegar
⅓ cup tomato ketchup
1 ½ tbsp oil Shopping tip: Vegetable, canola or peanut oil (good for high heat).

Spices & seasonings (1): kosher salt

1 ¼ tsp kosher salt

How to make it

Steps in our own plain words.

Coat the chicken with egg white
Mix the chicken with cornstarch, ¾ teaspoon kosher salt and the egg white in a bowl.
Stir to coat the chicken.
Let sit for 15 min at room temperature or up.
Do it to overnight in the refrigerator.
Make the sweet and sour sauce
Whisk your pineapple juice, vinegar, ketchup, /2 teaspoon kosher salt.
Brown sugar.
Stir-fry the chicken over high heat
Heat a big frying pan or wok on high heat till a bead of water instantly sizzles plus evaporates.
Pour.
Do it in 1 ½ tablespoons of cooking oil plus swirl to coat.
It's important that your pan is very hot.
Add the chicken.
Spread the pieces out in one layer.
Let the chicken fry untouched for 1 min, until the bottoms are browned.
Flip.
Fry the other side for 1 minute.
Your chicken should still be pinkish in your middle.
Dish out the chicken on clean plate, leaving as much oil in your pan as possible.
Stir-fry the bell pepper and ginger
Turn the heat down to medium.
Add the rest of the 1 ¼ teaspoons of cooking oil.
Let your oil heat up before adding your bell pepper chunks and ginger.
Fry for 1 minute.
Add your pineapple, sauce, and then, the chicken.
Add your pineapple chunks plus the sweet and sour sauce.
Turn up the heat to high.
Wait until the sauce is simmering.
Add the chicken pieces back in.
Let simmer for 1 to 2 min, until the chicken is cooked through.
Timing depends.
Do it on how thick you've cut chicken.
Your best way to tell if your chicken is done is to take piece out.
Cut into it.
If it's pink, add another min to the cooking.
Adjust the seasoning and serve
Taste the sauce.
Add more brown sugar or vinegar.
Do it to suit tastes, if you’d like.
Dish up hot with steamed white or brown rice.