Sweet and Sour Chicken
A classic Chinese-American stir-fry featuring tender marinated chicken thighs tossed with colourful bell peppers and pineapple chunks in a tangy, glossy sweet and sour sauce. Quick to make and perfect served over steamed rice.
Ingredients
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Chicken Thighsβ 453.6 g 5β pcs
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Pineapple Juiceβ 500 g 1 pcs
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Oilβ 18.1 g π§ 19.7 ml π₯ 1β tbsp
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Brown Sugarβ 39 g π§ 44.4 ml π₯ 3 tbsp
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Pineapple Chunksβ 295.7 g β pcs
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Yellow Pepperβ 150 g 1 pcs
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Red Pepperβ 150 g π« 1 pcs
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Cornstarchβ 6.4 g π§ 9.9 ml π₯ 2 tsp
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Tomato Ketchupβ 15 g π§ 14.3 ml π₯ 1 tbsp
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Egg Whiteβ 30 g 1 pcs
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Gingerβ 2.5 g ΒΌ pcs
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White Vinegarβ 15 g π§ 15 ml π₯ 1 tbsp
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Kosher Saltβ 5.9 g π§ 4.9 ml π₯ 1 tsp
Total nutrition
1534 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- In a bowl, combine the chicken thighs with the egg white, 2 g (Β½ tsp) kosher salt, and 6 g (2 tsp) cornstarch. Stir until the chicken is evenly coated. Let sit for 15 minutes at room temperature, or marinate overnight in the refrigerator.
- Whisk together 60 ml (ΒΌ cup) pineapple juice, 60 ml (ΒΌ cup) white vinegar, 60 ml (ΒΌ cup) tomato ketchup, the remaining 2 g (Β½ tsp) kosher salt, and 36 g (3 tbsp) brown sugar until smooth. Set the sauce aside.
- Heat a large frying pan or wok over high heat until a drop of water instantly sizzles and evaporates. Pour in 15 ml (1 tbsp) of cooking oil and swirl to coat the pan. Spread the chicken pieces out in a single layer and fry untouched for 1 minute, until the undersides are browned. Flip and fry for another minute β the centres may still look slightly pink at this stage. Transfer the chicken to a clean plate, leaving as much oil in the pan as possible.
- Reduce the heat to medium and add the remaining 5 ml (1 tsp) of cooking oil. Once hot, add the chopped red and yellow bell peppers and 5 g (1 tsp) grated ginger. Stir-fry for 1 minute.
- Add 280 g (10 oz) pineapple chunks and pour in the sweet and sour sauce. Turn the heat up to high. Once the sauce begins to simmer, return the chicken to the pan. Let everything simmer together for 1β2 minutes, until the chicken is cooked through β cut into a piece to check; if it is still pink, cook for one more minute.
- Taste the sauce and adjust with a little more brown sugar or vinegar to your liking. Serve immediately over steamed white or brown rice.
Source:
TheMealDB
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