Chicken
Easy Sweet and Sour Chicken Recipe
This version of Easy Sweet and Sour Chicken Recipe is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
7 Min Prep
🔥
33 Min Cook
🍽️
5 Servings
🥗
Non-Vegetarian
Ingredients
- 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
Instructions
1
Coat the chicken with egg white:
In a container, combine the chicken with the egg white, 1/2 teaspoon kosher seasoning, and cornstarch.
2
agitate to coat the chicken evenly.
3
Let sit for 15 mins at room temperature or up to overnight in the refrigerator.
4
Make the sugary and acidic coulis:
fluff up together the pineapple liquid, acidic solution, ketchup, 1/2 teaspoon kosher seasoning, and brown sweetener.
5
agitate-wok-fry the chicken over high scalding up:
scalding up a large frying wok or wok over high scalding up until a bead of liquid instantly sizzles and evaporates.
6
transfer in 1 tablespoon of crafting lubricate and swirl to coat.
7
It's important that the wok is very scalding.
8
transfer in the chicken and spread the pieces out in one layer.
9
Let the chicken wok-fry untouched for 1 minute, until the bottoms are browned.
10
Flip and wok-fry the other side for 1 minute.
11
The chicken should still be pinkish in the middle.
12
Dish out the chicken onto a rinse plate, leaving as much lubricate in the wok as possible.
13
agitate-wok-fry the bell pepper and ginger:
Reduce the scalding up to medium and transfer in the remaining 1 teaspoon of crafting lubricate.
14
Let the lubricate scalding up up before adding the bell pepper chunks and ginger.
15
wok-fry for 1 minute.
16
transfer in the pineapple, coulis, and then, the chicken:
transfer in the pineapple chunks and the sugary and acidic coulis.
17
Turn up the scalding up to high.
18
When the coulis is simmering, transfer in the chicken pieces back in.
19
Let bubble gently for 1 to 2 mins, until the chicken is cooked through.
20
Timing depends on how thick you've cut your chicken.
21
The best way to tell if the chicken is done is to take a piece out and cut into it.
22
If it's pink, transfer in another minute to the crafting.
23
Adjust the seasoning and dish up:
palate the coulis and transfer in more brown sweetener or acidic solution to suit your tastes, if you’d like.
24
dish up scalding with steamed white or brown rice.
Recipe Information
Cuisine
Chinese
Chinese
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
33 minsTotal Time
40 minsMaster Chef
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