Sweet and sour chicken — crisp stir-fried chicken with peppers and pineapple in a tangy, glossy homemade sweet and sour sauce. A takeaway favourite, lovely with steamed rice.
- 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
Video
Preparation
- In a bowl, combine the chicken with the egg white, ½ teaspoon kosher salt and the cornstarch, stirring to coat evenly. Let sit for 15 minutes at room temperature, or up to overnight in the fridge.
- Whisk together the pineapple juice, vinegar, ketchup, ½ teaspoon kosher salt and brown sugar to make the sauce.
- Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon oil and swirl to coat — it's important the pan is very hot. Add the chicken and spread out in one layer. Fry untouched for 1 minute, until the bottoms are browned, then flip and fry the other side for 1 minute (the chicken should still be pinkish in the middle). Dish out onto a clean plate, leaving as much oil in the pan as possible.
- Reduce the heat to medium and add the remaining 1 teaspoon oil. Let it heat, then add the pepper chunks and ginger and fry for 1 minute.
- Add the pineapple chunks and the sauce. Turn the heat to high and, when simmering, return the chicken. Let simmer for 1 to 2 minutes, until the chicken is cooked through (cut into a piece to check; if pink, cook another minute).
- Taste the sauce and adjust with more brown sugar or vinegar if you like. Serve hot with steamed white or brown rice.
