Sweet and Sour Chicken (Print version)

Crispy chicken tossed with pineapple, bell peppers, onions, and a glossy sweet-tangy sauce for a takeout-style dinner at home.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 large egg white, lightly beaten
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1/2 cup (65 g) all-purpose flour
06 - 1/2 cup (65 g) cornstarch
07 - 1 teaspoon baking powder
08 - 1 1/2 cups neutral oil, for shallow frying

For the sauce

09 - 1/2 cup (120 ml) water or reserved pineapple juice
10 - 1/3 cup (80 ml) ketchup
11 - 1/4 cup (50 g) granulated sugar
12 - 3 tablespoons rice vinegar or apple cider vinegar
13 - 1 tablespoon soy sauce
14 - 2 teaspoons cornstarch
15 - 1/4 teaspoon red pepper flakes, optional

For the stir-fry

16 - 1 tablespoon neutral oil, if needed
17 - 1 medium yellow onion, cut into 1-inch pieces
18 - 1 red bell pepper, cut into 1-inch pieces
19 - 1 green bell pepper, cut into 1-inch pieces
20 - 1 cup (165 g) pineapple chunks, drained
21 - 3 cloves garlic, minced
22 - 1 teaspoon fresh ginger, minced
23 - 2 scallions, cut into 1-inch pieces
24 - Steamed rice, for serving

# Instructions:

01 - Whisk the water or pineapple juice, ketchup, sugar, vinegar, soy sauce, cornstarch, and red pepper flakes in a small bowl until smooth. Set aside.
02 - Toss the chicken pieces with egg white, kosher salt, and black pepper until evenly coated.
03 - In a separate bowl, whisk the flour, cornstarch, and baking powder. Dredge the chicken pieces in the dry mixture and shake off the excess.
04 - Heat the oil in a wide skillet or wok over medium-high heat to 350°F. Fry the chicken in batches for 3-4 minutes, turning as needed, until golden and cooked through to 165°F. Drain on a rack or paper towels.
05 - Carefully pour off the oil, leaving about 1 tablespoon in the pan. Stir-fry the onion, bell peppers, and pineapple over high heat for 2-3 minutes until lightly charred but still crisp.
06 - Add the garlic and ginger and cook for 30 seconds. Pour in the sauce and cook, stirring, for 1-2 minutes until glossy and thick enough to coat the vegetables.
07 - Turn off the heat. Add the fried chicken and scallions, then toss quickly until coated. Serve immediately over steamed rice.

# Good to know:

01 - Best served right after tossing so the coating keeps some crispness.
02 - Use pineapple packed in juice, not heavy syrup, for better balance.
03 - Nutrition is an estimate per serving without rice.

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