4.7 from 66 votes
Steamy Kitchen Sweet and Sour Chicken
Steamy Kitchen Sweet and Sour Chicken features bite-sized chicken pieces coated in a cornstarch and egg white batter, stir-fried with colorful red and yellow bell peppers, and tossed in a tangy sauce made from pineapple juice, vinegar, ketchup, brown sugar, and cayenne pepper. The dish balances sweetness, acidity, and mild heat for a vibrant and textured main course.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Calories:
294 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 294
% 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.