ChineseMain course
Sweet and Sour Chicken
This sweet and sour chicken recipe starts with chicken thighs coated in egg white and cornstarch, which helps them brown nicely in the pan. The sauce is a classic balance of pineapple juice, white vinegar, ketchup, and brown sugar. You'll stir-fry the chicken quickly, then add bell peppers, ginger, and pineapple before bringing it all together with the sauce. The chicken can be prepped up to a day ahead, making dinner come together faster. Serve it hot, straight from the pan, over steamed rice.
1h 27mServes 4
Method
10 steps · 1h 27m total
- 01
Coat the Chicken
In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let it sit for 15 minutes at room temperature, or you can prep this ahead and refrigerate it up to overnight. - 02
Make the Sauce
In a separate bowl, whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar until everything is combined.
