Sweet and Sour Chicken

Ingredients

• 1 lbchicken thighs, boneless; cut into chunks
• 1egg white, large; for coating
• 1 tspkosher salt, divided; half for coating, half for sauce
• 2 tspcornstarch, for chicken coating
• 10 ozpineapple chunks, drained; from a can
• 1/4 cuppineapple juice, for sauce
• 1/4 cupwhite vinegar, for sauce
• 1/4 cuptomato ketchup, for sauce
• 3 tbspbrown sugar, for sauce; adjust to taste
• 4 tspoil, neutral cooking oil; 1 tbsp for chicken, 1 tsp for vegetables
• 1red pepper, chopped into chunks
• 1yellow pepper, chopped into chunks
• 1 tspginger, minced or grated

Method

1. 1

   Combine the chicken with the egg white, ½ tsp kosher salt and cornstarch in a bowl. Stir to coat evenly. Let sit for 15 minutes at room temperature, or up to overnight in the refrigerator.

2. 2

   Whisk together the pineapple juice, white vinegar, ketchup, remaining ½ tsp salt and brown sugar to make the sweet and sour sauce.

3. 3

   Heat a large frying pan or wok over high heat until very hot. Add 1 tbsp of oil and swirl to coat. Add the chicken and spread out in one layer. Fry untouched for 1 minute until the bottoms are browned. Flip and fry the other side for 1 minute — the chicken should still be slightly pink in the middle. Remove to a plate, leaving as much oil in the pan as possible.

4. 4

   Reduce heat to medium and add the remaining 1 tsp of oil. Add the bell pepper chunks and ginger. Fry for 1 minute.

5. 5

   Add the pineapple chunks and sweet and sour sauce. Turn heat to high. Once the sauce is simmering, add the chicken back in. Simmer for 1–2 minutes until the chicken is cooked through.

6. 6

   Taste and adjust with more brown sugar or vinegar as desired. Serve hot over steamed rice.