How to make Sweet and Sour Chicken
Step 1: Combine the pineapple juice drained from canned pineapple, ketchup, vinegar, both sugars, soy sauce, garlic powder, ginger, salt, pepper, and the 1 tsp of corn starch in a very large bowl until well mixed. Set aside.
Step 2: Whisk the whole egg with egg white in a medium bowl. Add the soy sauce, sugar, and salt. Mix well until blended, then add the cut-up chicken. Toss to completely coat the chicken.
Step 3: Add the 1 ½ cups of corn starch to another medium bowl. While working in batches, dredge the chicken pieces from batter to cornstarch, completely coating every piece. To a platter, transfer the chicken. If needed, you can add more cornstarch.
Step 4: In a wok, heat the vegetable oil to 350 degrees. I recommend using a candy thermometer to maintain the same temperature.
Step 5: Into the hot oil, add the pieces of chicken (cooking in four batches) and cook for about 4 minutes, moving the chicken around to prevent them from sticking to each other. To a plate lined with paper towels, transfer the cooked chicken.
Step 6: Add the chicken to the large bowl with the sauce as soon as it drains. Repeat with the rest of the chicken.
Step 7: Whisk the cherry juice with 1 tbsp soy sauce in a small bowl until combined. Set aside.
Step 8: Heat the same (already cleaned) wok over high heat and add 2 tbsp peanut oil. Add the carrots to the wok once the oil begins shimmering and stir fry for about 2 minutes. To the edges, move the carrots, then add the onion and pepper. Stir fry for 4 minutes. Pour in the cherry juice mixture and continue to cook for another 2 minutes or until the liquid has evaporated.
Step 9: To the wok, add the pineapple chunks, cherries, cooked chicken, and sauce. Stir well and cook until heated through.
Step 10: Serve the sweet and sour chicken right away with white rice. Enjoy!
