Sweet And Sour Chicken And Slaw Recipe

Sweet And Sour Chicken And Slaw Recipe

Crisp chicken tossed in a balanced sweet-and-sour sauce and served with a fresh cabbage and carrot slaw.

Total time: 40 minutes

Ingredients

• 500 g boneless chicken thighs or breasts, cut into bite-size pieces
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 egg, beaten
• 1/2 cup cornstarch
• 3 tbsp neutral oil
• 1/2 cup pineapple juice
• 3 tbsp rice vinegar or cider vinegar
• 2 tbsp ketchup
• 2 tbsp light soy sauce
• 2 tbsp brown sugar
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 1 tsp cornstarch mixed with 1 tbsp water
• 2 cups shredded cabbage
• 1 carrot, julienned or grated
• 2 scallions, sliced
• 1 tbsp lime juice
• 1 tsp sesame oil

Method

1. Toss the cabbage, carrot, scallions, lime juice, sesame oil, and a pinch of salt in a bowl. Set aside while cooking the chicken.
2. Season the chicken with salt and pepper. Dip the pieces in beaten egg, then coat them lightly in cornstarch.
3. Heat the oil in a large skillet over medium-high heat. Cook the chicken in a single layer until golden and cooked through, then transfer it to a plate.
4. In the same skillet, combine pineapple juice, vinegar, ketchup, soy sauce, brown sugar, garlic, and ginger. Simmer for 2 minutes.
5. Stir in the cornstarch slurry and cook until the sauce turns glossy and lightly thickened.
6. Return the chicken to the skillet and toss until coated. Serve hot with the fresh slaw.

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