Chinese·non-vegetarian·medium

Sweet and Sour Chicken

Name: Sweet and Sour Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
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

Alright, folks, let's dive into making some Sweet and Sour Chicken! Trust me, this dish is a real crowd-pleaser. First things first, you gotta coat your chicken with that egg white mixture. It's like giving your chicken a cozy blanket to snuggle in before getting all crispy and delicious. One time, I accidentally used whole eggs instead of just the whites for this step - let me tell you, I ended up with some very eggy chicken! Learn from my mistake and stick to just the whites. Now, while your chicken is chilling, it's time to whip up that sweet and sour sauce. A little trick I like to do is to add a splash of soy sauce to give it an extra depth of flavor. It's my secret touch that will have your taste buds doing a happy dance! Once everything is cooked and ready to serve, make sure to have some extra sauce on the side for dipping. I once forgot this step at a dinner party, and let's just say my guests were not very impressed with dry chicken. Lesson learned! So there you have it, folks! Get cooking, have fun, and enjoy your Sweet and Sour Chicken - it's a sweet and tangy delight that'll have everyone asking for seconds.

35 min(prep 15 + cook 20)

4 servings

350 kcal

4.6

Ingredients

Chicken Thighs1 lb
Egg White1 large
Kosher Salt1 tsp
Cornstarch2 tsp
Pineapple Chunks10 oz
Pineapple Juice1/4 cup
White Vinegar1/4 cup
Tomato Ketchup1/4 cup
Brown Sugar3 tablespoons
Oil4 tsp
Red Pepper1 chopped
Yellow Pepper1 chopped
Ginger1 tsp

Nutrition

350 kcalper serving

Protein25g30%

Carbs30g36%

Fat15g18%

Fiber2g2%

Sugar12g14%

Directions

1
Coat the chicken with egg white:
2
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.
3
Make the sweet and sour sauce:
4
Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.
5
Stir-fry the chicken over high heat:
6
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.
7
Add the chicken and spread the pieces out in one layer. Let the chicken fry untouched for 1 minute, until the bottoms are browned.
8
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.
9
Stir-fry the bell pepper and ginger:
10
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.

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