epicurious3.6
Sweet and Sour Chicken
Velvety chicken, canned pineapple, and ketchup are the stars in this classic Chinese takeout recipe by way of Oahu.
👥 4 Servings👤 J. Kenji López-Alt📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●strainer
- ●baking sheet
📝 Preparation Steps
1
For the chicken: Place the chicken in a medium bowl, cover with cold water, and vigorously agitate it. Drain through a fine-mesh strainer set in the sink and press on the chicken with your hands to remove excess water. Combine the chicken, salt, soy sauce, wine, sugar, baking soda, egg white, and cornstarch in a medium bowl and stir vigorously with fingertips or chopsticks. Set aside for at least ⏱️ 15 minutes.
large egg white1
2
For the sauce: Combine the pineapple juice, ketchup, soy sauce, and sugar in a small bowl and stir together until homogenous. Set aside. Combine the cornstarch and water in a separate small bowl and stir with a fork until the cornstarch is dissolved.
3
To velvet the chicken: Bring 1 quart water to a boil in a wok over high heat. Add the chicken, dropping it in a piece at a time to prevent sticking. Cook, stirring occasionally, until the water returns to a brief simmer and chicken is mostly cooked through, 30 to ⏱️ 60 seconds. Transfer the chicken to a rimmed baking sheet using a spider and spread it into a single layer to dry. Set aside. Dump out the contents of the wok and wipe clean.
4
Before you stir-fry, get you bowls ready: Bell peppers and onions, garlic and ginger, velveted chicken on a rimmed baking sheet, pineapple chunks and cashews (if using), sauce, cornstarch slurry, and a serving platter.
cashews (optional)1 cup
5
For the stir-fry: Rub a thin film of oil into a wok and set it over high heat until smoking. Add 2 tablespoons of the oil and swirl to coat. Add the bell peppers and onion and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about ⏱️ 1 minute. Make a space in the center of the wok, add the remaining tablespoon of oil, then add the garlic and ginger and cook, stirring, until fragrant, about ⏱️ 30 seconds.
6
Return the chicken to the wok. Add the pineapple chunks and cashews (if using). Stir the sauce and add to the wok by pouring it around the edges. Stir the cornstarch slurry and add a splash. Cook, tossing, until the sauce thickens and the chicken is cooked through, about ⏱️ 30 seconds longer. Adjust the sauce consistency with more cornstarch slurry if it is too thin or a splash of water if it is too thick. Transfer to a serving platter and serve immediately with steamed rice.
cashews (optional)1 cup
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