Sweet and Sour Chicken
Sweet and Sour Chicken — a classic Chinese-style chicken dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Chinese, Dinner, Gluten-Free, Nut-Free, Dairy-Free, Chicken
Ingredients
- 1 g chicken thighs
- 1 pcs egg white
- 1 tsp kosher salt
- 2 tbsp cornstarch
- 10 g pineapple chunks
- 0.25 ml pineapple juice
- 0.25 ml white vinegar
- 0.25 g tomato ketchup
- 3 g brown sugar
- 4 g oil
- 1 g red pepper
- 1 pcs yellow pepper
- 1 g ginger
Instructions
- Put the chicken, egg white, 1/2 teaspoon kosher salt, and cornstarch into a bowl and mix until the chicken is evenly coated.
- Let the coated chicken rest for 15 minutes at room temperature, or refrigerate for up to overnight.
- Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar to make the sweet-and-sour sauce.
- Heat a large skillet or wok over high heat until a drop of water immediately sizzles and evaporates.
- Add 1 tablespoon of cooking oil to the pan and tilt it to coat the surface.
- Arrange the chicken in a single layer and cook undisturbed for 1 minute, until the undersides are browned.
- Turn the chicken pieces over and cook the other side for 1 minute; the centers may still be slightly pink.
- Transfer the chicken to a clean plate, leaving as much oil as possible in the pan.
- Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil, allowing it to warm.
- Add the bell pepper chunks and ginger to the pan and sauté for 1 minute.
- Stir in the pineapple chunks and the prepared sweet-and-sour sauce, then raise the heat to high.
- When the sauce comes to a simmer, return the chicken pieces to the pan.
- Simmer for 1 to 2 minutes, until the chicken is cooked through; if a piece is still pink, cook for another minute.
- Taste the sauce and adjust the flavor with additional brown sugar or vinegar if you like.
- Serve the sweet-and-sour chicken hot with steamed white or brown rice.