Steamy Kitchen Sweet and Sour Chicken
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
294 kcal
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Course
Main Course
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Cuisine
Chinese
Steamy Kitchen Sweet and Sour Chicken
Description
The recipe begins by coating chicken chunks in a mixture of egg white, cornstarch, and salt to create a light batter that crisps up when cooked. The chicken is left to marinate for at least 15 minutes, or overnight for enhanced flavor and tenderness. Meanwhile, the sweet and sour sauce is prepared by blending reserved pineapple juice with grated ginger, white vinegar, ketchup, brown sugar, salt, and cayenne pepper, giving it a balance of sweet, sour, and spicy notes.
Cooking occurs in a wok or large sauté pan over high heat, starting with stir-frying red and yellow bell peppers briefly to maintain their crunch and brightness. The chicken is then cooked quickly in hot oil until lightly browned and cooked through. The sauce is added to coat the chicken and vegetables, resulting in a colorful, flavorful dish with tender meat and crisp-tender peppers.
This dish is typically garnished with sliced green scallions to add freshness and mild onion flavor. It’s a complete meal that pairs well with steamed rice for a satisfying, tangy meal combining succulent chicken and fresh vegetables.
Ingredients
- 1 large egg white
- 2 teaspoons cornstarch
- 1/2 teaspoon salt divided
- 1 pound chicken breast boneless, skinless; or thighs; cut into 1-inch chunks
- 8-10 ounces pineapple chunks in juice; reserve the juice
- 1 teaspoon ginger fresh grated
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 2-3 tablespoons brown sugar
- 1-2 pinches cayenne pepper (or more to taste-- spicy!)
- 2 tablespoons cooking oil ex. grapeseed, peanut oil, high heat, divided
- 1 red bell pepper seeded and cut into 1-inch chunks
- 1 yellow bell pepper seeded and cut into 1-inch chunks
- 1/2 tablespoon green scallion optional, sliced, for garnish
Instructions
- In a bowl, whisk together the egg white, cornstarch, and 1/4 tsp of the salt. Add the chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
- Meanwhile, whisk together 1/4 cup of the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar, remaining 1/4 tsp of salt, and 1-2 pinches cayenne pepper (or more to taste--optional).
- Set a wok or large saute pan over high heat. When a bead of water instantly sizzles and evaporates, pour in 1 tbsp of the oil and swirl to coat. Add the red and yellow bell pepper chunks and cook for 2 minutes. Remove from the wok onto a plate. Wipe the wok or pan dry.
- Return the wok to the stove on high heat. When a bead of water instantly sizzles and evaporates, pour in the remaining 1 tbsp of oil and swirl to coat (be sure to fully coat the pan so the meat won't stick). Add the chicken to the pan, spreading it out in one layer.Let the chicken fry, untouched, for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken will still be pinkish in the middle.
- Add the cooked bell peppers, pineapple chunks, and pineapple juice mixture to the pan. Let simmer for about 2 minutes until the chicken is cooked through. Remove from heat. Let the chicken rest for a few minutes till the sauce thickens.
- Garnish with sliced scallions, if desired. Serve warm as part of a multicourse meal, or over jasmine rice for a complete entree.
Notes
- Use a wok or large sauté pan for high-heat stir-frying to achieve the best texture and flavor.
- Marinate the coated chicken at room temperature for 15 minutes or refrigerate overnight to tenderize and enhance taste.
- Reserve pineapple juice when opening canned pineapple for use in the sweet and sour sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 576mg | 24% |
| Potassium | 676mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 99.9mg | 111% |
| Calcium | 23mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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