PREP TIME: 45 mins | COOK TIME: 30 mins | TOTAL TIME: 1 hr 15 mins | YIELD: 6-8 servings
This sweet and sour chicken is a very simple dish, but loads with flavor. It’s a famous take-out dish that you can easily make at home at any time!
INGREDIENTS
Sauce:
¾ c. ketchup
1 20-oz. can pineapple chunks in juice, juice separated from chunks (do not discard juice)
¼ c. brown sugar
2 tsp soy sauce
½ tsp garlic powder
2 tbsp granulated sugar
½ tsp dry ginger
2 tbsp cider vinegar
1 tsp cornstarch
½ tsp kosher salt
¼ tsp white pepper
To coat the chicken:
1 ½ lbs boneless, skinless chicken thighs, trimmed and cut into ½” sized pieces
1 whole egg
1 egg white
1 tsp granulated sugar
1 tbsp soy sauce
1 tsp kosher salt
Enough vegetable oil to come a third of the way up a wok or heavy pot
1 ½ c. corn starch for coating
For the remainder of the dish:
2 tbsp peanut oil
1 10-oz.jar maraschino cherries, juice separated from cherries (but do not discard juice)
1 c. carrot, peeled and cut into ¼ slices, cut on the bias
1 tbsp soy sauce
1 ½ c. onion, cut into thick strips (vertical strips)
2 c. hot, cooked white rice
1 ½ c. green bell pepper, cut into thick strips (vertical strips)
How to make Sweet and Sour Chicken
Step 1: Combine the pineapple juice drained from canned pineapple, ketchup, vinegar, both sugars, soy sauce, garlic powder, ginger, salt, pepper, and the 1 tsp of corn starch in a very large bowl until well mixed. Set aside.
Step 2: Whisk the whole egg with egg white in a medium bowl. Add the soy sauce, sugar, and salt. Mix well until blended, then add the cut-up chicken. Toss to completely coat the chicken.
Step 3: Add the 1 ½ cups of corn starch to another medium bowl. While working in batches, dredge the chicken pieces from batter to cornstarch, completely coating every piece. To a platter, transfer the chicken. If needed, you can add more cornstarch.
Step 4: In a wok, heat the vegetable oil to 350 degrees. I recommend using a candy thermometer to maintain the same temperature.
Step 5: Into the hot oil, add the pieces of chicken (cooking in four batches) and cook for about 4 minutes, moving the chicken around to prevent them from sticking to each other. To a plate lined with paper towels, transfer the cooked chicken.
Step 6: Add the chicken to the large bowl with the sauce as soon as it drains. Repeat with the rest of the chicken.
Step 7: Whisk the cherry juice with 1 tbsp soy sauce in a small bowl until combined. Set aside.
Step 8: Heat the same (already cleaned) wok over high heat and add 2 tbsp peanut oil. Add the carrots to the wok once the oil begins shimmering and stir fry for about 2 minutes. To the edges, move the carrots, then add the onion and pepper. Stir fry for 4 minutes. Pour in the cherry juice mixture and continue to cook for another 2 minutes or until the liquid has evaporated.
Step 9: To the wok, add the pineapple chunks, cherries, cooked chicken, and sauce. Stir well and cook until heated through.
Step 10: Serve the sweet and sour chicken right away with white rice. Enjoy!
Ingredients
- Sauce:
- ¾ c. ketchup
- 1 20-oz. can pineapple chunks in juice, juice separated from chunks (do not discard juice)
- ¼ c. brown sugar
- 2 tsp soy sauce
- ½ tsp garlic powder
- 2 tbsp granulated sugar
- ½ tsp dry ginger
- 2 tbsp cider vinegar
- 1 tsp cornstarch
- ½ tsp kosher salt
- ¼ tsp white pepper
- To coat the chicken:
- 1 ½ lbs boneless, skinless chicken thighs, trimmed and cut into ½” sized pieces
- 1 whole egg
- 1 egg white
- 1 tsp granulated sugar
- 1 tbsp soy sauce
- 1 tsp kosher salt
- Enough vegetable oil to come a third of the way up a wok or heavy pot
- 1 ½ c. corn starch for coating
- For the remainder of the dish:
- 2 tbsp peanut oil
- 1 10-oz.jar maraschino cherries, juice separated from cherries (but do not discard juice)
- 1 c. carrot, peeled and cut into ¼ slices, cut on the bias
- 1 tbsp soy sauce
- 1 ½ c. onion, cut into thick strips (vertical strips)
- 2 c. hot, cooked white rice
- 1 ½ c. green bell pepper, cut into thick strips (vertical strips)
Instructions
Step 1: Combine the pineapple juice drained from canned pineapple, ketchup, vinegar, both sugars, soy sauce, garlic powder, ginger, salt, pepper, and the 1 tsp of corn starch in a very large bowl until well mixed. Set aside.
Step 2: Whisk the whole egg with egg white in a medium bowl. Add the soy sauce, sugar, and salt. Mix well until blended, then add the cut-up chicken. Toss to completely coat the chicken.
Step 3: Add the 1 ½ cups of corn starch to another medium bowl. While working in batches, dredge the chicken pieces from batter to cornstarch, completely coating every piece. To a platter, transfer the chicken. If needed, you can add more cornstarch.
Step 4: In a wok, heat the vegetable oil to 350 degrees. I recommend using a candy thermometer to maintain the same temperature.
Step 5: Into the hot oil, add the pieces of chicken (cooking in four batches) and cook for about 4 minutes, moving the chicken around to prevent them from sticking to each other. To a plate lined with paper towels, transfer the cooked chicken.
Step 6: Add the chicken to the large bowl with the sauce as soon as it drains. Repeat with the rest of the chicken.
Step 7: Whisk the cherry juice with 1 tbsp soy sauce in a small bowl until combined. Set aside.
Step 8: Heat the same (already cleaned) wok over high heat and add 2 tbsp peanut oil. Add the carrots to the wok once the oil begins shimmering and stir fry for about 2 minutes. To the edges, move the carrots, then add the onion and pepper. Stir fry for 4 minutes. Pour in the cherry juice mixture and continue to cook for another 2 minutes or until the liquid has evaporated.
Step 9: To the wok, add the pineapple chunks, cherries, cooked chicken, and sauce. Stir well and cook until heated through.
Step 10: Serve the sweet and sour chicken right away with white rice. Enjoy!
