Sweet and sour chicken is delicious over rice.
Sweet and sour chicken is a variation of a traditional Cantonese dish, sweet and sour pork. The sweet and sour flavors in the sauce come from a combination of ketchup, sugar and vinegar, and the dish often contains onions, bell peppers and pineapple. Sweet and sour chicken in Chinese restaurants is usually battered and deep-fried, but you can skip the messy, time-consuming frying process for a sweet and sour chicken dish that's easier to make and less fattening.
Instructions
1. Combine the chicken, cornstarch, salt and egg white in a bowl. Let the chicken sit at room temperature for 15 minutes. The egg white mixture will help the chicken develop a nicely browned crust without deep frying.
2. Heat the pan over high heat until very hot, then add the vegetable oil. Cook the chicken for about one minute on each side, or until browned but not fully cooked. Remove from the pan to a bowl and set aside.
3. Add more oil to the pan, if necessary, then add the ginger, peppers and pineapple. Cook for about one minute, stirring frequently.
4. Combine the ketchup, vinegar, Worcestershire sauce, pineapple juice and brown sugar. Add it to the pan and heat it until the sauce is simmering. Taste the sweet and sour sauce and add more salt, sugar or vinegar to your taste.
5. Stir the chicken into the sweet and sour sauce. Simmer over medium-high heat until the chicken is fully cooked.
Tags: sour chicken, sweet sour, heat until, about minute, fully cooked, peppers pineapple