Sweet and Sour Chicken
personRecipeLibrary
Chinese Chicken recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicChinese speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53376.
Provider record: TheMealDB meal 53376 · updated 2025-12-22 20:08:57
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 1 lb Chicken Thighs
- 1 large Egg White
- 1 tsp Kosher Salt
- 2 tsp Cornstarch
- 10 oz Pineapple Chunks
- 1/4 cup Pineapple Juice
- 1/4 cup White Vinegar
- 1/4 cup Tomato Ketchup
- 3 tablespoons Brown Sugar
- 4 tsp Oil
- 1 chopped Red Pepper
- 1 chopped Yellow Pepper
- 1 tsp Ginger
Video
YouTubeDirections
- Coat the chicken with egg white: In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
- Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.
- Stir-fry the chicken over high heat: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
- Add the chicken and spread the pieces out in one layer. Let the chicken fry untouched for 1 minute, until the bottoms are browned.
- Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
- Stir-fry the bell pepper and ginger: Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.
- Add the pineapple, sauce, and then, the chicken: Add the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in.
- Let simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
- Adjust the seasoning and serve: Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like.
- Serve hot with steamed white or brown rice.