Sweet and Sour Chicken
A Chinese-style stir-fry featuring crispy chicken tossed with a glossy sweet-and-sour sauce, pineapple, and bell peppers, best served with steamed rice.
Pasos
- 1
Coat the chicken with egg white, salt, and cornstarch; let sit for 15 minutes at room temperature.
- 2
Whisk together pineapple juice, vinegar, ketchup, salt, and brown sugar to make the sweet and sour sauce.
- 3
Heat a large pan or wok over high heat until very hot and add oil to coat the pan.
- 4
Add the chicken in a single layer and fry for 1 minute until the bottoms are browned, then flip and fry another 1 minute. Remove chicken, leaving oil in the pan.
- 5
Reduce heat to medium and add the remaining oil. Add bell peppers and ginger; fry for 1 minute.
- 6
Add pineapple chunks and the sauce, then return the chicken. Increase heat to high and simmer until the sauce reduces and chicken cooks through, about 1–2 minutes more.
- 7
Taste and adjust seasoning if desired. Serve hot with steamed rice.
