Description
Craving your favorite Chinese takeout? This sweet and sour chicken recipe brings those vibrant flavors straight to your kitchen.
Ingredients
Units
Scale
- 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
- 1 egg white
- 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
- 2 teaspoons cornstarch
- 1 10-ounce can pineapple chunks (reserve juice)
- 1/4 cup juice from the canned pineapple
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
- 2-3 tablespoons brown sugar
- 1 tablespoon + 1 teaspoon cooking oil
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 teaspoon grated fresh ginger
Instructions
- Coat and rest the chicken
In a bowl, combine the chicken with the egg white, salt, and cornstarch. Stir until the pieces are evenly coated. Let the chicken rest for 15 minutes at room temperature, or cover and refrigerate for up to overnight. - Make the sweet-and-sour sauce
In a separate bowl, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar until smooth. Set aside. - Sear the chicken
Heat a large frying pan or wok over high heat until very hot—a drop of water should instantly sizzle and evaporate. Add 1 tablespoon of cooking oil and swirl to coat the pan. Add the chicken in a single layer and let it cook undisturbed for 1 minute, until the bottoms are nicely browned. - Flip and partially cook
Flip the chicken pieces and cook the other side for 1 minute. The chicken should still be slightly pink in the center. Transfer the chicken to a clean plate, leaving as much oil in the pan as possible. - Stir-fry the vegetables
Reduce the heat to medium and add the remaining teaspoon of oil to the pan. Once hot, add the bell pepper chunks and ginger and stir-fry for about 1 minute. - Finish the dish
Add the pineapple chunks and pour in the sweet-and-sour sauce. Increase the heat to high and bring the sauce to a simmer, then return the chicken to the pan. Simmer for 1 to 2 minutes, until the chicken is cooked through and the sauce coats everything. Taste and add more brown sugar if desired.
Nutrition
- Serving Size:
- Calories: 213
- Sugar: 25.3 g
- Sodium: 524.8 mg
- Fat: 5.4 g
- Carbohydrates: 32.8 g
- Protein: 9.4 g
- Cholesterol: 35 mg