{"id":"5d495af1-d59b-4a0b-8388-4e25da12c271","url":"https://recipestripper.com/recipes/5d495af1-d59b-4a0b-8388-4e25da12c271","source_url":"https://cooking.nytimes.com/recipes/787337842-sweet-and-sour-chicken","title":"Sweet and Sour Chicken","description":"This glossy, one-wok meal lands somewhere between a Cantonese-American sweet and sour stir-fry and a tropical pineapple chicken. Boneless thighs, dusted lightly in cornstarch and shallow-fried until the edges crisp, get tossed with bell peppers, onion, pineapple and a sauce sharpened with apple cider vinegar and rounded out with five-spice powder. (Boneless, skinless chicken breasts or firm tofu would make fine substitutes for the thighs, if you prefer. Just make sure to pat the pieces very dry.) The whole thing comes together in about twenty minutes once the wok is hot, so cut and measure everything before you start. Serve over jasmine rice.","servings":4,"servings_text":"4 to 6 servings","prep_time":"PT0H20M","cook_time":"PT0H30M","total_time":"PT0H50M","ingredients":[{"text":"2 teaspoons kosher salt (such as Diamond Crystal)","item":"kosher salt","quantity":2,"unit":"tsp","preparation":"such as Diamond Crystal"},{"text":"1 tablespoon garlic powder","item":"garlic powder","quantity":1,"unit":"tbsp"},{"text":"1 tablespoon smoked paprika","item":"smoked paprika","quantity":1,"unit":"tbsp"},{"text":"½ teaspoon black pepper","item":"black pepper","quantity":0.5,"unit":"tsp"},{"text":"2 pounds boneless skinless chicken thighs, cut into bite-size chunks","item":"boneless skinless chicken thighs, cut into bite-size chunks","quantity":2,"unit":"lb"},{"text":"¼ cup cornstarch","item":"cornstarch","quantity":0.25,"unit":"cup"},{"text":"¼ cup vegetable oil (for searing)","item":"vegetable oil","quantity":0.25,"unit":"cup","preparation":"for searing"},{"text":"1 (8-ounce) can pineapple chunks in juice (juice reserved for the sauce, pineapple set aside)","item":"(8-ounce) can pineapple chunks in juice","quantity":1,"preparation":"juice reserved for the sauce, pineapple set aside"},{"text":"1 medium onion, sliced","item":"medium onion","quantity":1,"preparation":"sliced"},{"text":"1 red bell pepper, seeded and sliced","item":"red bell pepper","quantity":1,"preparation":"seeded and sliced"},{"text":"1 green bell pepper, seeded and sliced","item":"green bell pepper","quantity":1,"preparation":"seeded and sliced"},{"text":"⅓ cup ketchup","item":"ketchup","quantity":0.3333333333333333,"unit":"cup"},{"text":"⅓ cup pineapple juice (reserved from the can of pineapple chunks)","item":"pineapple juice","quantity":0.3333333333333333,"unit":"cup","preparation":"reserved from the can of pineapple chunks"},{"text":"¼ cup apple cider vinegar","item":"apple cider vinegar","quantity":0.25,"unit":"cup"},{"text":"¼ cup brown sugar","item":"brown sugar","quantity":0.25,"unit":"cup"},{"text":"2 tablespoons honey","item":"honey","quantity":2,"unit":"tbsp"},{"text":"3 tablespoons low sodium soy sauce","item":"low sodium soy sauce","quantity":3,"unit":"tbsp"},{"text":"1 tablespoon minced garlic","item":"minced garlic","quantity":1,"unit":"tbsp"},{"text":"1 tablespoon minced peeled ginger","item":"minced peeled ginger","quantity":1,"unit":"tbsp"},{"text":"½ teaspoon five-spice powder","item":"five-spice powder","quantity":0.5,"unit":"tsp"},{"text":"Cooked jasmine or other rice of choice","item":"Cooked jasmine or other rice of choice"},{"text":"Sliced scallions or sesame seeds, optional","item":"Sliced scallions or sesame seeds","preparation":"optional"}],"instructions":[{"number":1,"text":"In a large bowl, combine the salt, garlic powder, paprika and black pepper. Pat the chicken chunks very dry with paper towels, add to the bowl with the spices and toss until evenly coated. Sprinkle the cornstarch over the chicken and toss with your hands until each piece is lightly coated. You are looking for a thin, dry dusting; if the chicken looks pasty, it is still too wet, so let it sit for a few minutes to dry.","section":"Season and coat the chicken:"},{"number":2,"text":"Heat the oil in a wok or large skillet over medium-high heat until shimmering. Working in two or three batches so the pieces sit in a single layer, sear the chicken, undisturbed, until deeply golden on the bottom, 2 to 3 minutes. Flip and cook until golden on the second side and cooked through, about 2 minutes. Using tongs or a slotted spoon, transfer the chicken to a wire rack set over a baking sheet and set aside.","section":"Shallow fry the chicken:"},{"number":3,"text":"Reduce the heat to medium. Using the oil already in the wok, add the onion and bell peppers and increase the heat to high. Stir-fry just until the vegetables begin to soften but still snap when bitten, 2 to 3 minutes.","section":"Stir-fry the vegetables:"},{"number":4,"text":"Pour the ketchup, reserved pineapple juice, vinegar, brown sugar, honey, soy sauce, garlic, ginger and five-spice powder directly into the wok with the vegetables. Lower the heat to medium, stir to combine and bring to a simmer. Simmer until the sauce turns glossy and is lightly thickened, about 2 minutes.","section":"Build the sauce in the wok:"},{"number":5,"text":"Return the chicken to the wok and scatter the pineapple chunks over the top. Toss gently so the cornstarch crust on the chicken stays intact. Cook for 1 minute more, just until everything is hot and the sauce coats every piece. Remove from the heat and serve immediately over jasmine rice, with sliced scallions or sesame seeds, if you like.","section":"Combine and glaze:"}],"date_published":"2026-10-30T08:25:27.889098+00:00","date_modified":"2026-10-30T08:25:27.889098+00:00"}