Sweet and Sour Chicken
By BakingQueen
Coat the chicken with egg white: In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch.
Ingredients
- 1 pinch Ginger
- 650 g Chicken Thighs
- 30 ml Oil
- 5 ml Brown Sugar
- 1, large Egg White
- 5 ml Kosher Salt
- 10 ml Cornstarch
- 283 g Pineapple Chunks
- 60 ml Pineapple Juice
- 60 ml White Vinegar
- 60 ml Tomato Ketchup
- 1, chopped Red Pepper
- 1, chopped Yellow Pepper
Preparation Steps
- 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.
- Make the sweet and sour sauce:
- Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.
- 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.
- 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.
- 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.
- 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.
Nutrition (per 100g)
- Calories: 742.5 kcal
- Protein: 53.1g
- Carbs: 64.2g
- Fat: 34.8g