"buo-luo ji" sweet and sour chicken recipe

Step by Step

Step 1

For the sweet and sour sauce: Mix together the pineapple juice, cornstarch, ketchup, soy sauce, sugar, vinegar and rice wine in a sauce jug.

Step 2

For the chicken: Mix together the cornstarch and egg whites in a bowl to make a "batter", adding a tablespoon of cold water to thin out if necessary. Toss the chicken pieces into the batter and sprinkle with the salt and white pepper. Mix well and set aside.

Step 3

Heat the oil in a wok to 350 degrees F. Add the chicken pieces and cook until golden brown (this helps to seal in the chicken juices) and cooked through, 3 minutes. Turn the heat off and be extra careful - pour the chicken and hot oil into a stainless-steel colander set over a heatproof bowl to collect the excess oil. Set aside 1 tablespoon of the oil, and discard the rest. Drain the chicken well and set aside.

Step 4

Reheat the wok until smoking and add the reserved oil. Add the ginger and garlic and stir for a few seconds. Add the peppers and cook for less than 1 minute, and then add the pineapple. Pour in the sweet and sour sauce and bring to a boil. Cook until the sauce is reduced and sticky, 1 to 2 minutes, and then toss in the cooked chicken pieces and stir well for 1 minute. Transfer to a serving plate and garnish with scallions. Serve with rice.