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Sweet and Sour Chicken
Sweet and Sour Chicken is a Chicken recipe associated by the provider with Chinese.
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General
Sweet and Sour Chicken is a Chicken recipe associated by the provider with Chinese.
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Tips, changes and questions from people who cooked this recipe.
Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Cooking pot · Wok or large frying pan · Whisk · Stirring spoon · Spatula · Food thermometer · Clean serving plate
10 clear steps
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.
Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.
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.
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 chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in.
Simmer for 1 to 2 minutes, then check the thickest chicken pieces with a food thermometer. Continue cooking as needed until the centre reaches at least 165°F. Cooking time depends on piece size; colour alone does not establish doneness.
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.
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