Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1/2 cup cornstarch
  • 1/4 cup soy sauce
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp vegetable oil
  • 1/2 cup pineapple juice
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar, packed
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tsp cornstarch dissolved in 1 tbsp water
  • 1 cup pineapple chunks, drained
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1/2 yellow onion, cut into 1-inch chunks
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Instructions:

  1. In a medium bowl, whisk together the beaten egg, soy sauce, salt, and pepper. Add the cubed chicken and toss until evenly coated. Sprinkle in the cornstarch, stirring until every piece of chicken is covered in a thin, opaque layer.
  2. Heat the vegetable oil over medium-high heat until it shimmers. Add the chicken in a single layer—do not crowd the pan—and fry until the edges are mahogany-colored and crisp. Remove chicken from the pan and set aside.
  3. In the same pan, stir-fry the minced garlic, grated ginger, onion, and bell peppers over high heat until they are slightly softened but still retain their snap.
  4. Whisk together the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce. Pour the mixture into the pan with the vegetables and bring to a simmer.
  5. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens into a glossy glaze.
  6. Add the fried chicken and pineapple chunks back into the pan, tossing quickly to coat every piece in the sauce until heated through.