Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 large egg white, beaten until frothy
  • 2 tbsp soy sauce, divided
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 3 tbsp high-smoke point vegetable oil (absorbed quantity)
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 1/4 cup ketchup
  • 1/3 cup light brown sugar, packed
  • 1 tsp toasted sesame oil
  • 1 cup pineapple chunks
  • 1 red bell pepper, cut into 1-inch squares
  • 1 green bell pepper, cut into 1-inch squares
  • 1/2 white onion, cut into petals
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. In a medium bowl, toss the 680g of cubed chicken with the beaten egg white and 1 tablespoon of soy sauce. Let marinate for 10 minutes until the meat feels slightly tacky. Note: This is the velveting step that ensures tenderness.
  2. In a separate shallow dish, whisk together the cornstarch, flour, salt, and white pepper. Dredge each piece of marinated chicken in the starch mixture, shaking off any excess.
  3. Heat vegetable oil in a large skillet or wok over medium high heat. Working in batches, sear the chicken until the exterior is golden and shattering, approximately 3-4 minutes per side.
  4. Remove the chicken from the pan and set it aside on a wire rack. Note: Using a rack prevents the bottom from getting soggy.
  5. In a small jar or bowl, whisk together the pineapple juice, rice vinegar, ketchup, light brown sugar, remaining 1 tablespoon of soy sauce, and sesame oil.
  6. Wipe the skillet clean with a paper towel and add a fresh splash of oil. Stir fry the bell peppers and onion until they are vibrant and crisp tender, about 2 minutes.
  7. Add the minced garlic and grated ginger to the vegetables, stirring for 30 seconds until the aroma fills the kitchen.
  8. Add the pineapple chunks to the pan and toss briefly to warm them through.
  9. Pour the sauce mixture into the pan and bring to a simmer. Cook for 1-2 minutes until the sauce becomes thick and translucent.
  10. Return the crispy chicken to the pan and toss quickly until every piece is glossed in red, then serve immediately.