Sweet Sour Chicken


1 pound boneless, skinless chicken thighs or breasts, cut into pieces 1″

1 egg white

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

2 teaspoons cornstarch

1 can (10 ounces) pineapple chunks (juice reserve)

1/4 cup canned pineapple juice

1/4 cup white vinegar

1/4 cup ketchup

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

2 to 3 tablespoons of brown sugar

1 tablespoon + 1 teaspoon of cooking oil

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 teaspoon of grated fresh ginger


Coat the chicken with egg white, salt and cornstarch :

In a bowl, mix the chicken with the egg white, salt and cornstarch. Stir to coat chicken evenly. Let stand for 15 minutes at room temperature or overnight in the refrigerator.

Make a sweet and sour sauce:

Whisk together pineapple juice, vinegar, ketchup, salt and brown sugar.

Sauté the chicken:

Heat a large skillet or wok over high heat until a drop of water sizzles instantly and evaporates. Pour in a tablespoon of cooking oil and stir to coat. It is important that the pan is very hot.

Add the chicken and spread it in a single layer. Fry the chicken, without touching it, for 1 minute until the bottom is browned.

Turn the chicken over and fry the other side for 1 minute. Chicken should still be pink in the middle. Place chicken on a clean plate, leaving as much oil as possible in the pan.

Sauté the bell pepper and ginger:

Set the heat to medium and add the remaining teaspoon of cooking oil. Let the oil heat up, then add the bell pepper pieces and ginger. Fry for 1 minute.

Add the pineapple, sweet and sour sauce, simmer and add the chicken:

Add the pineapple pieces and sweet and sour sauce. Add the pineapple pieces and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces again.

Simmer for 1 to 2 minutes until the chicken is cooked through. Cooking time depends on the thickness of the chicken you cut. The best way to tell if the chicken is cooked is to remove a piece and cut it off. If it’s pink, add another minute to the cooking time.

Taste the sauce and add brown sugar if desired.


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