Sweet And Sour Chicken Or Pork Recipe

Trim and cut

Trim excess fat from the chicken thighs or pork and cut into roughly 1-inch bite-size pieces.

Place the pieces in a bowl and add 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 beaten egg, 1/2 tsp salt and 1/4 tsp white pepper. Mix to combine and marinate for 15–30 minutes in the refrigerator while you prepare other components.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch and 1 tsp baking powder. Gradually add about 1/2 cup very cold water while stirring to form a thick, slightly runny batter that coats the back of a spoon. If you like an extra crisp coating, include a few ice cubes in the bowl to keep the batter chilled and work quickly.

Place the marinated protein on a tray and lightly dust each piece with the extra 1/4 cup cornstarch or flour so the batter adheres better. One by one, dip pieces into the batter to coat completely, letting excess drip off.

Heat oil

Pour about enough neutral oil into a deep pot to come 2–3 inches up the sides (about 1 liter for a medium pot). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry the battered pieces in small batches (do not overcrowd) for 3–5 minutes until golden-brown and cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. For extra crispness, you can double-fry: let pieces rest 3–5 minutes and return to oil at 375°F (190°C) for 45–60 seconds until very crisp.

While frying, prepare vegetables: cut bell peppers into 1" pieces, half a medium onion into wedges, and drain pineapple chunks. These will be stir-fried briefly to retain crunch.

Quick stir-fry vegetables

In a large skillet or wok over medium-high heat, add 1 tbs oil (from the frying oil reserve or fresh). Stir-fry the onion for 1 minute, add bell peppers and pineapple and stir-fry another 1–2 minutes until peppers are bright and slightly tender but still crisp. Remove from pan and set aside.

Prepare sauce

In a bowl combine 3/4 cup pineapple juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 3 tbs brown sugar, 1 tbs soy sauce and 1 tsp hoisin (if using). Mix until sugar is dissolved. In a small cup, whisk 1.5 tsp cornstarch with 2 tbs cold water to make a slurry.

Heat the same skillet or wok over medium heat. Pour the mixed sauce in and bring to a simmer. Stir in the cornstarch slurry and continue stirring until the sauce thickens to a glossy, pourable consistency, about 1 minute. Taste and adjust: add a little more sugar for sweetness, vinegar for tang, or soy for saltiness.

If desired, add 1/2 tsp sesame oil to the sauce for aroma, then return the stir-fried vegetables and pineapple to the pan and toss to coat in the sauce.

Add the fried chicken or pork pieces to the pan and gently toss until each piece is well coated with sauce. Heat together for 30–60 seconds just to warm through; avoid prolonged stirring to keep the coating crispish.

Transfer the sweet and sour chicken or pork to a serving platter. Garnish with thinly sliced green onions. Serve immediately over steamed rice or alongside fried rice and enjoy.