Sweet and Sour Chicken Recipe

• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
• 2-3 tablespoons brown sugar
• 1 tablespoon + 1 teaspoon cooking oil
• 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
• 1 egg white
• 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
• 2 teaspoons cornstarch
• 1 10-ounce can pineapple chunks (reserve juice)
• 1/4 cup juice from the canned pineapple
• 1 red bell pepper, cut into 1 inch chunks
• 1 yellow bell pepper, cut into 1 inch chunks
• 1 teaspoon grated fresh ginger

Directions

1. In a bowl, add the chicken and the egg white, salt and cornstarch. Blend Coat chicken evenly. Simmer for 15 minutes at room temperature or up to overnight in the refrigerator.

2. Meanwhile, combine pineapple juice, vinegar, ketchup, salt and sugar.

3. Heat a large skillet or wok over high heat until a drop of water sizzles and evaporates instantly. Pour a tablespoon of cooking oil and stir. It is important that the stove is hot. Add the chicken and spread chicken in one layer. you intact chicken Fry for 1 minute, until well browned funds. Flip and fry the other side, even for 1 minute. The chicken should still be pink in the center. Chicken dishes in a clean bowl, leaving oil in the pan as possible.

4. Turn heat to medium and add the remaining 1 teaspoon of cooking oil. Leave heat oil and then add pieces of pepper and ginger. Broil for 1 minute. Add pineapple chunks and sweet and sour sauce. Reduce heat to high and when the sauce is simmering, add the chicken pieces simmer for 1-2 minutes until chicken is cooked. The schedule depends on the thickness that you cut your chicken. The best way to know if the chicken is done is take a piece out and cut into it. If it is pink, add a minute of cooking.
Taste the sauce and add more brown sugar if you’d like.
Serves 4.