Sweet and Sour Chicken

Steps

1. 1
   Step 1:

   In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch.

2. 2
   Step 2:

   Stir to coat the chicken evenly.

3. 3
   Step 3:

   Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

   15 min
4. 4
   Step 4:

   Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.

5. 5
   Step 5:

   Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates.

6. 6
   Step 6:

   Pour in 1 tablespoon of cooking oil and swirl to coat. Keep the pan very hot.

7. 7
   Step 7:

   Add the chicken and spread the pieces out in one layer. Let fry untouched for 1 minute, until the bottoms are browned.

   1 min
8. 8
   Step 8:

   Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Transfer the chicken to a clean plate, leaving as much oil in the pan as possible.

   1 min
9. 9
   Step 9:

   Reduce the heat to medium and add the remaining 1 teaspoon cooking oil. Let the oil heat up.

10. 10
    Step 10:

    Add the bell pepper chunks and ginger. Fry for 1 minute.

    1 min
11. 11
    Step 11:

    Add the pineapple chunks and the sweet-and-sour sauce. Turn the heat to high.

12. 12
    Step 12:

    When the sauce is simmering, add the chicken pieces back in.

13. 13
    Step 13:

    Simmer for 1 to 2 minutes, until the chicken is cooked through. To check, cut into a piece; if it is pink, cook for another minute.

    1–2 min
14. 14
    Step 14:

    Taste the sauce and add more brown sugar or vinegar to suit your taste, if desired.

15. 15
    Step 15:

    Serve hot with steamed white or brown rice.