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1 lb boneless and skinless chicken thights, or breasts. Cut into 1 in chunks
1 egg white
1/2 t kosher salt (1/4 t table salt)
2 t cornstarch
1 10 oz can pineapple chunks (reserve juice)
1/4 C juice from pineapple
1/4 C white vinegar
1/4 C ketchup
1/2 t kosher salt (1/4 t table salt)
2-3 T brown sugar
4 t cooking oil
1 red bell pepper, cut into 1 in chunks
1 t grated fresh ginger
In a bowl, combine the chicken with the egg white, salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or overnight in refrigerator. In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar. Heat a large frying pan or wok over hight heat until a bead of water instantly sizzles and evaporates. Pour in 1 3 t cooking oil and swirl to coat. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible. Turn the heat to medium and add the remaining 1 t of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to hight and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timin depends on how thick you cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's still pink, add another minute to the cooking. Taste the sauce and add more brown sugar if you'd like.
