Discover this healthy Sweet and Sour Chicken recipe that skips the deep frying but delivers a delicate, smooth, and succulent chicken paired with a lighter sweet and sour sauce. Perfect for a quick weeknight dinner, this dish is both flavorful and guilt-free.
The secret lies in the chicken marinade, which uses egg white and cornstarch to create a super-light coating around the chicken. While it won’t be crunchy like deep-fried versions, it offers a lighter alternative that’s just as satisfying.
Just like in Shrimp Fried Rice, a very hot pan is crucial for this recipe. Heat your frying pan until a drop of water sizzles and evaporates instantly. This ensures the chicken sears quickly without steaming.
For optimal results, let the chicken sit at room temperature for about 15 minutes before cooking. This allows the marinade to work its magic and ensures even cooking.
The beauty of this dish is its customizable sweetness and tanginess. Taste the sauce at the end and adjust with brown sugar or vinegar to suit your preference.
Ingredients:
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
- 1 egg white
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 2 teaspoons cornstarch
- 1 (10-ounce) can pineapple chunks (reserve juice)
- 1/4 cup reserved pineapple juice
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- 2-3 tablespoons brown sugar
- 1 tablespoon + 1 teaspoon cooking oil
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 1 teaspoon grated fresh ginger
Preparation:
- Marinate the chicken: In a bowl, combine chicken, egg white, salt, and cornstarch. Stir to coat evenly. Let sit for 15 minutes at room temperature or refrigerate overnight.
- Make the sweet and sour sauce: Whisk together pineapple juice, vinegar, ketchup, salt, and brown sugar.
- Stir-fry the chicken: Heat a large pan or wok over high heat. Add 1 tablespoon oil and swirl to coat. Add chicken in a single layer and fry untouched for 1 minute per side until browned. Remove chicken, leaving oil in the pan.
- Stir-fry bell peppers and ginger: Add remaining oil, heat, then add bell peppers and ginger. Fry for 1 minute.
- Combine and simmer: Add pineapple chunks and sweet and sour sauce. Bring to a simmer, then add chicken back in. Cook for 1-2 minutes until chicken is fully cooked. Adjust sweetness with brown sugar if needed.
Serve this Sweet and Sour Chicken over steamed rice for a complete meal. Enjoy!
