Sweet and Sour Chicken

Prepare

1. 🥄Coat the chicken with egg white:
2. 🔥In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch.

Steps

1. 🔥Stir to coat the chicken evenly.
2. 🧂Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
3. 🍳Make the sweet and sour sauce:

Prepare

1. 🧂Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.

Cook

1. 🍳Stir-fry the chicken over high heat:
2. 🫇Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates.
3. 🍽️Pour in 1 tablespoon of cooking oil and swirl to coat.

Steps

1. 🫇It's important that the pan is very hot.
2. 🍽️Add the chicken and spread the pieces out in one layer.

Cook

1. 🍽️Let the chicken fry untouched for 1 minute, until the bottoms are browned.
2. 🌿Flip and fry the other side for 1 minute.

Steps

1. 🌿The chicken should still be pinkish in the middle.

Serve

1. ✨Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Cook

1. 🥄Stir-fry the bell pepper and ginger:
2. 🔥Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil.

Steps

1. 🔥Let the oil heat up before adding the bell pepper chunks and ginger.

Cook

1. 🧂Fry for 1 minute.

Steps

1. 🍳Add the pineapple, sauce, and then, the chicken:
2. 🫇Add the pineapple chunks and the sweet and sour sauce.
3. 🍽️Turn up the heat to high.

Cook

1. 🫇When the sauce is simmering, add the chicken pieces back in.
2. 🍽️Let simmer for 1 to 2 minutes, until the chicken is cooked through.

Prepare

1. 🍽️Timing depends on how thick you've cut your chicken.
2. 🌿The best way to tell if the chicken is done is to take a piece out and cut into it.

Cook

1. 🌿If it's pink, add another minute to the cooking.

Prepare

1. ✨Adjust the seasoning and serve:

Steps

1. 🥄Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like.

Cook

1. 🔥Serve hot with steamed white or brown rice.