Ingredients:

  • 680g Chicken Breasts or boneless, skinless Chicken Thighs, cut into 1-inch cubes
  • 1 tbsp Light Soy Sauce
  • 1 tsp Sesame Oil
  • 1 large Egg White
  • 1/2 tsp White Pepper
  • 1 cup plus 2 tbsp Cornflour (Corn Starch)
  • 4 cups Neutral Frying Oil (e.g., vegetable, canola, or groundnut oil)
  • 1 cup Pineapple Juice (reserved from tinned pineapple)
  • 1/2 cup Rice Vinegar
  • 1/2 cup Ketchup
  • 1/3 cup Granulated Sugar
  • 2 tbsp Light Soy Sauce
  • 1 tbsp Worcestershire Sauce (optional)
  • 1 tsp freshly grated Ginger (optional)
  • 2 tbsp Cold Water
  • 1 tbsp Cornflour (for slurry)
  • 1 medium Red Onion, cut into large petals
  • 1 large Red Bell Pepper, chopped into 1-inch squares
  • 1 large Green Bell Pepper, chopped into 1-inch squares
  • 220g drained Pineapple Chunks
  • 1 tbsp Frying Oil

Instructions:

  1. Marinate the Chicken: Combine the cubed chicken with 1 tbsp soy sauce, sesame oil, egg white, white pepper, and 2 tbsp of cornflour. Mix well, ensuring every piece is coated. Cover and refrigerate for 30 minutes.
  2. Prep the Vegetables: Cut all onions and peppers into uniform 1-inch pieces. Drain the pineapple chunks, reserving the juice for the sauce.
  3. Combine Sauce Ingredients: In a small saucepan, whisk together the reserved pineapple juice, rice vinegar, ketchup, sugar, 2 tbsp soy sauce, Worcestershire sauce (if using), and ginger.
  4. Simmer and Thicken Sauce: Bring the mixture to a gentle boil over medium heat, then reduce and simmer for 3 minutes until the sugar is fully dissolved. Prepare the slurry by mixing 2 tbsp cold water with 1 tbsp cornflour. Whisk the slurry vigorously, then pour it slowly into the simmering sauce. Stir constantly until the sauce thickens and becomes glossy. Remove from heat and set aside.
  5. Prepare Coating and Oil: Place the remaining 1 cup of cornflour into a wide, shallow bowl. Pour frying oil into a wok or skillet to a depth of about 2 inches (5 cm). Heat the oil to 350°F (175°C).
  6. Coat and Fry Chicken: Working in small batches (do not crowd the pan!), dredge the marinated chicken pieces fully in the cornflour, pressing firmly. Carefully drop the coated pieces into the hot oil. Fry for 3–4 minutes per batch, turning occasionally, until light golden and cooked through.
  7. Drain Chicken: Remove the chicken with a slotted spoon or spider and place it immediately onto a wire rack to drain excess oil.
  8. Sauté Vegetables: Discard all but 1 tbsp of frying oil from the wok. Heat the wok over high heat until smoking. Add the onions and peppers and stir-fry briskly for 2 minutes until just softened but still retaining bite.
  9. Combine and Toss: Stir in the drained pineapple chunks. Reduce the heat to low. Pour the prepared Sweet and Sour Sauce over the vegetables. Immediately add the crispy chicken pieces and quickly toss everything together until the chicken is lightly coated and glossy.
  10. Serve immediately while the chicken is still hot and crisp.