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Sweet and Sour Chicken
Ingredients
- 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 can pineapple chunks
10 ounce
- 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
Directions
- 1
Coat the chicken with egg white: 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.
- 2
Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.
- 3
Stir-fry the chicken over high heat: 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.
- 4
Stir-fry the bell pepper and ginger: 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.
- 5
Add the pineapple, sauce, and then, the chicken: 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. Let simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
- 6
Adjust the seasoning and serve: 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.
Sweet and Sour Chicken
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About this Recipe
Craving that irresistible sweet and sour chicken from your favorite Chinese takeout spot, but want to make it at home without the fuss? This recipe brings those familiar, vibrant flavors right to your kitchen for an easy weeknight meal that’s better than delivery.
What truly sets this sweet and sour chicken apart is its brilliant strategy for achieving tender, flavorful chicken without the mess and added fat of deep-frying—a true game-changer for home cooks. The thoughtfully balanced sauce combines bright pineapple juice and tangy white vinegar with the savory depth of ketchup and just the right amount of brown sugar for that signature sweet-tart profile. Freshly grated ginger then weaves through, adding a subtle aromatic warmth that elevates every bite, making it a step above your usual takeaway.
Get ready for a vibrant explosion of flavors and textures that will satisfy your takeout cravings. You'll enjoy succulent, perfectly cooked chicken pieces, enveloped in a glossy, irresistible sauce that delivers that classic sweet-tart balance you love. Complementing the chicken are tender-crisp chunks of colorful red and yellow bell peppers and juicy pineapple, adding both freshness and a delightful textural contrast. This easy weeknight main dish is designed to be straightforward to prepare, bringing genuine Chinese takeaway comfort food to your table with minimum fuss.
This recipe offers excellent flexibility to suit your pantry and preferences. While boneless, skinless chicken thighs provide a richer, juicier result, chicken breasts are equally delicious if you prefer a leaner option. Feel free to adjust the quantity of brown sugar to perfectly match your desired level of sweetness. For a slight tweak in the vegetable department, you could also add a handful of snow peas or sliced carrots alongside the bell peppers, though the red and yellow varieties are classic for a reason.
This sweet and sour chicken is a fantastic main course for a quick and satisfying weeknight dinner, pairing wonderfully with a simple side of steamed white rice or your favorite stir-fried noodles.