Sweet and Sour Chicken

Instructions

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

2- Stir to coat the chicken evenly.

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

4- Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.

5- Stir-fry the chicken over high heat: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates.

6- Pour in 1 tablespoon of cooking oil and swirl to coat.

7- It's important that the pan is very hot.

8- Add the chicken and spread the pieces out in one layer.

9- Let the chicken fry untouched for 1 minute, until the bottoms are browned.

10- Flip and fry the other side for 1 minute.

11- The chicken should still be pinkish in the middle.

12- Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

13- Stir-fry the bell pepper and ginger: Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil.

14- Let the oil heat up before adding the bell pepper chunks and ginger.

15- Fry for 1 minute.

16- Add the pineapple, sauce, and then, the chicken: Add the pineapple chunks and the sweet and sour sauce.

17- Turn up the heat to high.

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

19- Let simmer for 1 to 2 minutes, until the chicken is cooked through.

20- Timing depends on how thick you've cut your chicken.

21- The best way to tell if the chicken is done is to take a piece out and cut into it.

22- If it's pink, add another minute to the cooking.

23- Adjust the seasoning and serve: Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like.

24- Serve hot with steamed white or brown rice.