SWEET AND SOUR CHICKEN
Serves: 4-6
If you have a wok, use it for frying and assembling the final dish. You’ll need an instant-read thermometer. White-meat chicken may be substituted for the thighs.
For the chicken:
2 large eggs, beaten
1/4 cup (60 ml) cornstarch 1/4 cup (60 ml) flour
1/2 tsp (2.5 ml) kosher salt 1 lb (454 g) boneless, skinless chicken thighs, cut into 1-inch (2.5-cm) pieces (see headnote) 2 cups (500 ml) canola oil
For the sauce:
2 tbsp (30 ml) canola oil
Scant 1 tbsp (15 ml) garlic, minced
1 tbsp (15 ml) peeled ginger root, finely chopped
1 large red bell pepper, stemmed, seeded and cut into 1-inch (2.5-cm) pieces
1/2 cup (125 ml) onion, cut into 1-inch (2.5-cm) pieces
3/4 cup (180 ml) water, plus more for the cornstarch slurry 1/2 cup (125 ml) canned pineapple chunks, plus 6 tbsp (90 ml) of juice from the can
(do not use pineapple chunks in heavy syrup)
1/3 cup (80 ml) seasoned rice vinegar
1/4 cup (60 ml) sugar
2 tbsp (30 ml) ketchup
1 tbsp (15 ml) cornstarch
1. Make the chicken: In a medium bowl, stir together eggs, cornstarch, flour and kosher salt. The batter should be liquidy enough to coat the chicken. If it looks too dry, add 1 to 2 tbsp (15-30 ml) of water and stir again. Add chicken and stir gently to coat. Let stand at room temperature for 10 minutes.
2. Meanwhile, in a cast-iron skillet over medium heat, warm the canola oil to 350 F (175 C). Working in 2 or 3 batches, fry chicken until golden brown and cooked through, 4-5 minutes per batch, turning the pieces over halfway through. Using a slotted spoon, transfer chicken to a baking sheet lined with paper towels.
3. Make the sauce: In a non-stick skillet over medium-high heat, warm the oil until shimmering.
4. Add garlic and ginger and stir-fry just until fragrant, about 1 minute, then add pepper and onion, stirring to coat.
5. Cook for 1-2 minutes (do not let onion take on colour), then add water, pineapple and its juices. Once it comes to a boil, add vinegar, sugar and ketchup, and cook, stirring, to form a sauce.
6. In a small bowl, whisk together cornstarch with a little water, then stir it into the sauce, which should thicken immediately.
7. Add chicken and stir to coat the pieces evenly. Remove from the heat, transfer to a platter and serve. Adapted from former catering cook Sheila Chang and The Chinese Takeout Cookbook, by Diana Kuan (Ballantine Books, 2012)