Sweet and Sour Chicken

Chicken · Chinese classic.

Ingredients

• 1 lb Chicken Thighs
• 1 large Egg White
• 1 tsp Kosher Salt
• 2 tsp Cornstarch
• 10 oz Pineapple Chunks
• 1/4 cup Pineapple Juice
• 1/4 cup White Vinegar
• 1/4 cup Tomato Ketchup
• 3 tablespoons Brown Sugar
• 4 tsp Oil
• 1 chopped Red Pepper
• 1 chopped Yellow Pepper
• 1 tsp Ginger

Method

1. Continue cooking — Coat the chicken with egg white: In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch.
2. Stir — Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
3. Whisk — Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.
4. Fry — 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.
5. Continue cooking — Pour in 1 tablespoon of cooking oil and swirl to coat.
6. Add ingredients — It's important that the pan is very hot. Add the chicken and spread the pieces out in one layer.
7. Fry — Let the chicken fry untouched for 1 minute, until the bottoms are browned.
8. Fry — Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle.
9. Continue cooking — Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
10. Fry — Stir-fry the bell pepper and ginger: Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil.
11. Heat the pan — Let the oil heat up before adding the bell pepper chunks and ginger.
12. Fry — Fry for 1 minute. Add the pineapple, sauce, and then, the chicken:

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein