Sweet and Sour Chicken

Material :

500 gr boneless and skinless chicken thighs, cut into squares

1 egg white

1/2 teaspoon coarse salt (1/4 teaspoon fine salt)

2 teaspoons cornstarch

100 grams of pineapple chunks can be

1/4 cup juice from canned pineapple

1/4 cup vinegar

1/4 cup tomato sauce

1/2 teaspoon coarse salt (1/4 teaspoon table salt)

2-3 tablespoons brown sugar

1 tablespoon + 1 teaspoon cooking oil

1 red bell pepper, cut into 1 inch

1 yellow bell pepper, cut into 1

1 teaspoon grated fresh ginger

How to make :

In a bowl, combine the chicken with the egg whites, salt and cornstarch. Stir until the chicken is evenly coated. Set aside for 15 minutes at room temperature or overnight in the refrigerator.

Meanwhile, mix the pineapple juice, vinegar, tomato sauce, salt and brown sugar.

Heat the skillet over high heat until the water beads evaporate immediately. Pour in 1 tablespoon of cooking oil and stir to coat. It is very important that the pan is very hot. Add chicken. Let the chicken fry, untouched for 1 minute, until the bottom is browned. Flip and fry the same side for 1 minute. The chicken should still be pink in the middle. Remove the chicken from the pan

Reduce the heat and add 1 teaspoon of cooking oil. Heat the oil and then add the chopped paprika and ginger. Fry for 1 minute. Add pineapple chunks and sweet and sour sauce (mix in step 2). Reduce the heat when the sauce boils, add the chicken pieces. Let it simmer for 1-2 minutes, until the chicken is cooked through. The timing depends on how thick you cut the chicken. The best way to tell if the chicken is done is to take a piece out and cut it. If it's still pink, add a minute to cook.

Taste the sauce and add more brown sugar if you want

Next Ryuzaki

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