Sweet and Sour Chicken (Print Version)
# Ingredients:
→ For the Sauce
01 -
3 tablespoons cane or white vinegar (can substitute rice or apple cider vinegar)
02 -
1/4 cup ketchup
03 -
1/4 cup sugar
04 -
1/2 cup water
05 -
1/4 teaspoon red pepper flakes (optional)
06 -
1 tablespoon soy sauce
07 -
2 teaspoons cornstarch
→ For the Chicken
08 -
12 ounces boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
09 -
1 egg white, lightly beaten
10 -
1/4 cup all-purpose flour
11 -
1/4 cup cornstarch
12 -
1 teaspoon baking powder
13 -
Salt and pepper to taste
→ For the Stir-Fry
14 -
1 medium white or yellow onion, cut into 1-inch pieces
15 -
1/2 red bell pepper (about 1 cup), cut into 1-inch pieces
16 -
1/2 green bell pepper (about 1 cup), cut into 1-inch pieces
17 -
1 cup pineapple chunks (fresh, frozen, or canned), cut into 1-inch pieces
18 -
1 teaspoon minced ginger
19 -
3 cloves garlic, minced
20 -
2 stalks scallions, cut into 1½-inch sections
21 -
Oil (canola, avocado, or other vegetable oils) for shallow-frying and sautéing
# Instructions:
01 -
In a bowl, combine vinegar, ketchup, sugar, water, red pepper flakes, soy sauce, and cornstarch. Stir until well mixed and set aside.
02 -
Season chicken pieces with salt and pepper, then mix with the beaten egg white. In a separate bowl, combine flour, cornstarch, and baking powder. Coat the chicken pieces evenly with this dry mixture.
03 -
Heat oil in a pan over medium-high heat. Fry the coated chicken for about 2 minutes until golden brown and crispy. Remove and drain on paper towels. Pour out excess oil from the pan, leaving just a small amount.
04 -
In the same pan over high heat, quickly sauté onions, bell peppers, and pineapple for about 2 minutes until slightly blistered but still crisp. Season with a pinch of salt and pepper.
05 -
Push the vegetables to one side of the pan and lower the heat to medium. Add a bit more oil if needed, then sauté ginger and garlic for 30 seconds until fragrant. Toss everything together.
06 -
Add scallions and the prepared sauce to the pan. Cook until the sauce thickens, about 1 minute. Turn off the heat, add the fried chicken pieces, and toss everything together until well coated. Finish with freshly ground black pepper if desired.
# Notes:
01 -
Using just egg white (without the yolk) helps create a crunchier coating on the chicken
02 -
The combination of flour and cornstarch creates the perfect balance of a robust but light crust
03 -
Don't skip the baking powder - it creates bubbles in the batter for an extra crispy coating