Sweet and Sour Chicken Recipe
- 2 teaspoons kosher salt (such as Diamond Crystal) - 2 pounds boneless skinless chicken thighs, cut into bite-size chunks - 1 (8-ounce) can pineapple chunks in juice (juice reserved for the sauce, pineapple set aside) - ⅓ cup pineapple juice (reserved from the can of pineapple chunks) - Season and coat the chicken:- Step 1In a large bowl, combine the salt, garlic powder, paprika and black pepper.
Pat the chicken chunks very dry with paper towels, add to the bowl with the spices and toss until evenly coated. Sprinkle the cornstarch over the chicken and toss with your hands until each piece is lightly coated. You are looking for a thin, dry dusting; if the chicken looks pasty, it is still too wet, so let it sit for a few minutes to dry. - Shallow fry the chicken:- Step 2Heat the oil in a wok or large skillet over medium-high heat until shimmering.
Working in two or three batches so the pieces sit in a single layer, sear the chicken, undisturbed, until deeply golden on the bottom, 2 to 3 minutes. Flip and cook until golden on the second side and cooked through, about 2 minutes. Using tongs or a slotted spoon, transfer the chicken to a wire rack set over a baking sheet and set aside. - Stir-fry the vegetables:- Step 3Reduce the heat to medium.
Using the oil already in the wok, add the onion and bell peppers and uptick the heat to high. Stir-fry just until the vegetables begin to soften but still snap when bitten, 2 to 3 minutes. - Build the sauce in the wok:- Step 4Pour the ketchup, reserved pineapple juice, vinegar, brown sugar, honey, soy sauce, garlic, ginger and five-spice powder directly into the wok with the vegetables.
Lower the heat to medium, stir to combine and bring to a simmer. Simmer until the sauce turns glossy and is lightly thickened, about 2 minutes. - Combine and glaze:- Step 5Return the chicken to the wok and scatter the pineapple chunks over the top.
Toss gently so the cornstarch crust on the chicken stays intact. Cook for 1 minute more, just until everything is hot and the sauce coats every piece.
Remove from the heat and serve immediately over jasmine rice, with sliced scallions or sesame seeds, if you like. Loved it but used 2/3 of the recommended paprika.
My wife of 55 years came into the kitchen as I was finishing the mise en place. How do you know yours is a richer tasting version if you didn't make the original? Substituted vegetable stock powder for the salt and rice wine vinegar for the cider vinegar.
This is a richer tasting version of the plate and was delicious. For my rendition, I put the spice rub on the chicken 5 hours before. Overall, it is a delicious meal with a lovely sauce.
Made this exactly except swapped chicken for tofu, this is a new favourite preparation!
