I’m very happy to have found yet another “take-out fake-out” recipe! Sweet and Sour Chicken is another one of my Chinese buffet favorites, but I usually only get a few pieces since it’s deep fried and the sauce, while yummy, is full of sugar. This version is loaded with peppers and pineapple, something the restaurant version is usually lacking, and instead of deep frying the chicken, it sits in a cornstarch and egg white mixture for 15 minutes and is cooked quickly in a bit of canola oil. Of course, the best part is that we all enjoyed this! I picked out the peppers, the toddler man picked out the pineapple, and the husband happily accepted our cast offs. I will most certainly make this again soon!
Sweet and Sour Chicken
1 egg white
2 tsp cornstarch
1/2 tsp salt, divided
1 lb boneless, skinless chicken thighs or breasts, cut into 1 inch chunks (I used chicken breasts)
One (10 oz) can pineapple chunks (reserve the juice)
1 tsp grated fresh ginger
1/4 cup white vinegar
1/4 cup ketchup
2 to 3 Tbsp brown sugar (I used 2)
2 Tbsp high heat cooking oil
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
In a bowl, whisk together the egg white, cornstarch, and 1/4 tsp 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.
In the meantime, whisk together 1/4 cup of the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar, and the remaining 1/4 tsp salt.
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 peppers 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 reamining 1 Tbsp of oil and swirl to coat. Add the chicken, spreading it out in one layer. Let the chicken fry, untouched, for 1 minute, until the bottoms are browned. Flip and fry the otehr side the same for 1 minute. The chicken should still be pinkish in the middle.
Add the cooked bell peppers, pineapple chunks, and the pineapple juice mixture. Let simmer for 1 to 2 minutes, until the chicken is cooked through.
Source: The Steamy Kitchen Cookbook, page 106