Sweet and sour chicken
1 lb of boneless chicken
1 egg white
½ teaspoon kosher salt
2 teaspoons cornstarch
1-10 ounce can pineapple chunks
¼ cup juice from the canned pineapple
¼ cup white vinegar
¼ cup ketchup
½ teaspoons salt
2 Tablespoons brown sugar
2 Tablespoons cooking oil, split
1 red bell pepper, cut into 1 inch strips
1 yellow bell pepper, cut into 1 inch strips
1 teaspoon grated fresh ginger
1 clove of minced garlic
3 or 4 thinly sliced scallions
Coat chicken with egg white, salt and cornstarch. Let sit for 15 minutes at room temperature.
Sauce:
Whisk together pineapple juice, vinegar, ketchup, salt, sugar.
Heat a large frying pan with oil until hot. it’s important that the pan is very hot.
Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, till the bottoms are browned.
Flip and fry the other side for 1 minute. This chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving oil.
Fry the peppers and ginger. Add the garlic and fry 1 minute. Add sauce, scallions, pineapple, and chicken.
Cover and simmer about 5-6 minutes, or until the chicken is cooked through.
Serve over rice.