Sweet and Sour Chicken

Ingredients

• 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
• 1 egg white
• 1/2 teaspoon kosher salt
• 2 teaspoons cornstarch
• 1 10-ounce can pineapple chunks, reserve juice
• 1/4 cup juice from the canned pineapple
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 2-3 tablespoons brown sugar
• 1 tablespoon + 1 teaspoon cooking oil
• 1 red bell pepper, cut into 1 inch chunks
• 1 yellow bell pepper, cut into 1 inch chunks
• 1 teaspoon grated fresh ginger

Directions

1. In a bowl, mix the chicken with the egg white, salt, and cornstarch until every piece is evenly coated. Leave it at room temperature for 15 minutes, or refrigerate it for up to overnight.
2. In a separate bowl, whisk the pineapple juice, vinegar, ketchup, salt, and brown sugar until smooth.
3. Set a large frying pan or wok over high heat and get it hot enough that a drop of water sizzles and disappears right away. Add the 1 tablespoon of cooking oil, tilting the pan so the surface is coated. You really do want the pan ripping hot here.
4. Add the chicken, spreading it into a single layer. Cook it without moving it for 1 minute, until the underside has browned.
5. Turn the pieces over and cook the second side for another 1 minute. The centers should still look a little pink. Transfer the chicken to a clean plate, trying to leave as much oil behind in the pan as you can.
6. Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Once it is hot, add the bell pepper chunks and ginger, then stir-fry for 1 minute.
7. Add the pineapple chunks and pour in the sweet and sour sauce. Raise the heat to high, and once the sauce begins to simmer, return the chicken to the pan.
8. Simmer for 1-2 minutes, just until the chicken is cooked through. The exact timing depends on the size of your chicken pieces, so cut into one to check. If the center is still pink, cook it for another minute. Taste the sauce and add more brown sugar if you want it sweeter.