Sweet and Sour Chicken

Method22 steps · about 35 min

1. 1

   Step 1: Cut all the raw boneless, skinless chicken thighs (1 lb) into 1-inch/2.5-cm chunks. Put the full batch in a bowl; wash hands and clean the board and utensils after handling raw chicken.

   Uses 1 lb raw boneless skinless chicken thighs

2. 2

   Step 2: Mix all chicken chunks with the large egg white (1 large), the first half-teaspoon kosher salt and all two teaspoons cornstarch, stirring to coat evenly.

   Uses All prepared raw chicken chunks · 1 large egg white · First ½ tsp kosher salt for chicken coating · 2 tsp cornstarch

3. 3

   Step 3: Cover and marinate the coated chicken for fifteen minutes in the refrigerator while preparing the remaining ingredients.

   Refrigerate coated chicken for fifteen minutes · 15 minUses The entire coated chicken batch

4. 4

   Step 4: Drain the ten-ounce canned pineapple chunks (10 oz), collecting their juice (¼ cup) separately. Measure one quarter-cup of that retained juice for the sauce and keep the drained chunks separate.

   Uses 10 oz canned pineapple chunks, drained, juice reserved · ¼ cup juice measured from the same drained pineapple can

5. 5

   Step 5: Whisk the measured quarter-cup retained pineapple juice with all the sauce white vinegar (¼ cup), ketchup (¼ cup), three tablespoons brown sugar and the remaining half-teaspoon kosher salt. Keep this clean sauce separate from the raw chicken.

   Uses ¼ cup retained pineapple juice for sauce; hold chunks separately · ¼ cup white vinegar for sauce · ¼ cup ketchup for sauce · 3 tbsp brown sugar for sauce · Remaining ½ tsp kosher salt for sauce

6. 6

   Step 6: Wash, deseed and cut both bell peppers into 1-inch/2.5-cm chunks. Peel and grate fresh ginger (1 tsp) to measure one teaspoon; hold the prepared peppers and ginger together.

   Uses 1 red bell pepper · 1 yellow bell pepper · 1 tsp grated fresh ginger

7. 7

   Step 7: Heat a large wok or frying pan over high heat, then add the first three teaspoons cooking oil and swirl to coat.

   Uses First 3 tsp cooking oil for chicken

8. 8

   Step 8: Let the oil become very hot and shimmering, without allowing it to smoke heavily, so the chicken can sear rather than steam.

   Uses The oiled wok

9. 9

   Step 9: Spread all the coated chicken chunks in a single layer in the hot wok. Leave undisturbed for one minute until the undersides brown.

   Sear first side of coated chicken · 1 minUses The hot wok · All marinated coated chicken

10. 10

    Step 10: Turn the chicken pieces and fry their second side for one minute. This is an initial browning stage; the centres will finish cooking after the sauce is added.

    Sear second side of coated chicken · 1 minUses The same seared chicken batch

11. 11

    Step 11: Lift all the browned chicken onto a clean plate for immediate return after the vegetables, leaving as much oil as possible in the wok. Keep these partly cooked pieces away from ready-to-eat food.

    Uses All browned chicken and its used wok

12. 12

    Step 12: Reduce the heat to medium, add the remaining teaspoon cooking oil to the used wok and let it heat.

    Uses Used wok oil only; hold chicken aside · Remaining 1 tsp cooking oil for vegetables

13. 13

    Step 13: Add all the prepared red and yellow pepper chunks and grated ginger to the hot oil.

    Uses The vegetable-cooking wok · All prepared peppers and ginger

14. 14

    Step 14: Fry the peppers and ginger for one minute, stirring.

    Stir-fry peppers and ginger · 1 minUses The complete pepper-ginger pan

15. 15

    Step 15: Have the drained pineapple chunks, clean prepared sweet-and-sour sauce and held browned chicken ready beside the wok for the next stages.

16. 16

    Step 16: Add all the drained pineapple chunks and all the prepared sweet-and-sour sauce to the pepper-ginger pan. Increase the heat to high.

    Uses All cooked pepper-ginger pan · All drained pineapple chunks; the measured juice is already in sauce · All prepared clean sauce

17. 17

    Step 17: Bring the sauce to a boil, return all the held browned chicken and its collected juices, then bring the full pan back to a boil before reducing the heat.

    Uses The complete sauce pan · All held browned chicken chunks

18. 18

    Step 18: Simmer for one to two minutes as a guide, continuing until all the chicken is fully cooked; thicker chunks may take longer.

    Finish chicken in sweet-and-sour sauce · 2 minUses The complete boiling chicken pan

19. 19

    Step 19: Check the thickest chicken chunks reach 74°C/165°F and are fully cooked throughout. Continue simmering if needed, then use clean utensils for serving.

    Uses The entire cooked chicken pan

20. 20

    Step 20: Take the fully cooked chicken pan off the heat, ready for final tasting.

    Uses The complete finished pan

21. 21

    Step 21: Taste the cooked sauce. Add only a little of the separate extra brown sugar or white vinegar if you want to adjust its sweetness or tanginess.

    Uses All finished chicken and sauce · Additional brown sugar to adjust the cooked sauce, only if desired · Additional white vinegar to adjust the cooked sauce, only if desired

22. 22

    Step 22: Serve the sweet-and-sour chicken hot as four portions with ready-cooked steamed white or brown rice, warming the rice thoroughly if refrigerated.

    Uses All finished chicken pineapple peppers and sauce · Ready-cooked steamed white or brown rice to serve, as desired