Pan-Fried Sweet and Sour Chicken

Ingredients for Pan-Fried Sweet and Sour Chicken

• 6 tablespoons cornflour

• 1/2 cucchiaini di pepe nero macinato fresco

• 1 3/4 cucchiaini di sale kosher, diviso

• 900g boneless, skinless chicken breasts and/or thighs

• 60ml vegetable oil, divided

• 120ml aceto di sidro di mele

• 60ml miele

• 240ml canned pineapple chunks plus 60ml pineapple juice

• 45ml ketchup

• 2 tablespoons low-sodium soy sauce or tamari

• 2 cucchiaini di zucchero di canna chiaro

• 1 large garlic clove, finely grated

• 1/2 medium onion, thinly sliced

• 1 medium green or red pepper, seeds and ribs removed, sliced into 1" pieces

• 1 cipollotto, affettato finemente

• Cooked white or brown rice (for serving)

Whisk cornflour, pepper, and 1 1/2 teaspoons salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornflour mixture and toss to coat.

Heat 2 tablespoons oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.

Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 teaspoons salt in a medium bowl.

Transfer cooked chicken to a plate or bowl. Heat remaining 2 tablespoons oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1–2 minutes more.

Divide chicken mixture among plates and top with spring onion. Serve with rice alongside.

Avvertenza

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