Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 large egg whites, lightly beaten
  • 1/2 cup cornstarch
  • 1/2 tsp sea salt
  • 1/2 tsp white pepper
  • 1/2 cup neutral oil for shallow frying
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 1/4 cup light brown sugar, packed
  • 3 tbsp ketchup
  • 1 tbsp soy sauce
  • 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 wedges
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. In a large bowl, whisk the egg whites until frothy. Toss the chicken chunks in the egg whites, then sprinkle over the cornstarch, salt, and pepper. Stir until each piece is coated in a thick, pasty film.
  2. In a small saucepan over medium heat, combine the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Let it bubble for 1 minute until it thickens into a glossy, velvety glaze. Stir in the sesame oil and set aside.
  3. Heat 1/2 inch of oil in your wok or skillet until it reaches 350°F (180°C). Working in batches to avoid crowding, add the chicken. Fry for 5-6 minutes, turning once, until the exterior is a pale golden brown and feels firm to the touch. Remove to a wire rack.
  4. Drain all but 1 tablespoon of oil from the wok. Add the onion, peppers, pineapple chunks, garlic, and ginger. Stir-fry for 2 minutes over high heat until just tender-crisp. Add the chicken and sauce back into the wok, tossing quickly for 30 seconds to glaze.