Chicken in Sweet and Sour Sauce

A classic Chinese dish featuring tender chicken, fragrant pineapple, and vibrant vegetables in a piquant sweet and sour sauce. Best served with rice.

Ingredients

• 454 g Chicken thigh
• 1 pcs Egg white
• 1 tsp Kosher salt
• 2 tsp Cornstarch
• 280 g Canned pineapple
• 0.25 cup Pineapple juice
• 0.25 cup White vinegar
• 0.25 cup Tomato ketchup
• 3 tbsp Brown sugar
• 4 tsp Vegetable oil
• 1 pcs Red bell pepper
• 1 pcs Yellow bell pepper
• 1 tsp Ginger

Instructions

1. Cut the chicken thigh into bite-sized pieces. In a bowl, combine the chicken with egg white, half a teaspoon of salt, and cornstarch. Mix well until the chicken is evenly coated with the mixture. Let it sit for 15 minutes at room temperature or overnight in the refrigerator.
2. In a bowl, whisk together the pineapple juice, vinegar, ketchup, the remaining half teaspoon of salt, and brown sugar. Mix well.
3. Heat a large skillet or wok over high heat until very hot—a drop of water should evaporate instantly on the surface. Add 1 tablespoon of oil and tilt the skillet to distribute the oil evenly.
4. Place the chicken pieces in a single layer on the hot skillet. Do not stir for 1 minute, allowing the bottom to brown.
5. Flip the pieces and cook the second side for 1 minute. The chicken should remain slightly pink inside. Transfer the chicken to a clean plate, leaving as much oil as possible in the skillet.
6. Reduce heat to medium, add the remaining 1 teaspoon of oil. Let the oil heat through, then add the sliced bell peppers and ginger. Stir-fry for 1 minute.
7. Add the pineapple pieces and sweet and sour sauce. Increase heat to high. Once the sauce comes to a boil, return the chicken to the skillet.
8. Simmer for 1–2 minutes until the chicken is cooked through. Check doneness by cutting into a piece—if it's still pink inside, cook for another minute. Taste the sauce and adjust the flavor if needed by adding more brown sugar or vinegar.
9. Serve hot with fluffy white or brown rice.