Sweet and Sour Chicken
It's said sweet and sour chicken was brought to California from Southern China when early Chinese restaurants catered to immigrant and US gold miners and railroad workers. As workers made their way east, sweet and sour chicken moved with them. 30 minutes or less, gluten-free, soy-free. Serves 2 to 4.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 1 pound | 455 g | chicken thighs, cut into 1-inch cubes |
| 1/4 cup | 60 ml | cornstarch |
| 1/2 cup | 120 ml | vegetable oil |
| 1 | medium onion, diced into 1/2-inch pieces | |
| 2 tablespoons | 30 ml | fresh ginger, crushed and chopped |
| 3 | garlic cloves, crushed and chopped | |
| 1 | red bell pepper, diced into 1/2-inch pieces | |
| 1 | green bell pepper, diced into 1/2-inch pieces | |
| 1 cup | 240 ml | pineapple chunks |
| 1/2 cup | 120 ml | brown sugar |
| 1/4 cup | 60 ml | rice or apple cider vinegar |
| 1/4 cup | 60 ml | ketchup |
| 1 teaspoon | 5 ml | sesame seeds |
| 1 bunch | scallions (6 to 8), cut into 1/2-inch pieces |
Instructions
- Seal the chicken and cornstarch in a large zip-top bag and shake to coat evenly.
- In a wok or large cast iron skillet, heat the oil over medium-high heat to 350°F (175°C), or until a wooden chopstick bubbles when placed in the oil.
- Add the coated chicken and fry for about 3 minutes, until golden brown. Transfer the chicken to a plate.
- Remove and discard all but 1 tablespoon of oil from the pan. Add the onion, ginger, and garlic and stir-fry for 1 minute. Add the red and green bell peppers and pineapple and stir-fry for 1 minute.
- Add the brown sugar, vinegar, and ketchup and stir until the sugar is dissolved and a sauce forms. Add the cooked chicken and stir to coat. Garnish with sesame seeds and scallions and serve.