Sweet and sour chicken recipe

Ingredients

• 1 egg white
• 2 teaspoons cornstarch
• ½ teaspoon salt, divided
• 1 lb (500 g) boneless and skinless chicken thighs or breasts, cut into 1-in (2.5-cm) chunks
• One 10-oz (300-g) can pineapple chunks (reserve the juice)
• 1 teaspoon grated fresh ginger
• ¼ cup (65 ml) white vinegar
• ¼ cup (65 ml) ketchup
• 2 to 3 tablespoons brown sugar
• 2 tablespoons high-heat cooking oil, divided
• 1 red bell pepper, cut into 1-in (2.5-cm) chunks
• 1 yellow bell pepper, cut into 1-in (2.5-cm) chunks

1. In a bowl, whisk together the egg white, cornstarch and ¼ teaspoon of the salt. Add the chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
2. In the meantime, whisk together ¼ cup (65 ml) the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar and the remaining ¼ teaspoon of salt.
3. Set a wok or large sauté pan over high heat. When a bead of water instantly sizzles and evaporates, pour in 1 tablespoon of the oil and swirl to coat. Add the red and yellow bell peppers and cook for 2 minutes. Remove from the wok onto a plate. Wipe the wok or pan dry.
4. Return the wok to the stove on high heat. When a bead of water instantly sizzles and evaporates, pour in the remaining 1 tablespoon of oil and swirl to coat. Add the chicken, spreading it 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.
5. Add the cooked bell peppers, pineapple chunks and the pineapple juice mixture. Let simmer for 1 to 2 minutes, until the chicken is cooked through.