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1
Rinse brown rice gently as you bring water to a boil.
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2
Add rice to boiling water.
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3
Cover tightly with lid, set to simmer, and set timer for 45 minutes.
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4
Mix vinegar, ginger, soy sauce, sugar, ketchup, Worcestershire sauce, and salt.
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5
Set aside.
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6
After the rice has been cooking for 30 minutes, begin making your chicken.
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7
Heat about 3 cups peanut oil in a large wok, saucepan or deep fryer.
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8
It is ready when it almost begins to smoke or at 375F.
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9
Dip chicken in the egg, and roll in cornstarch.
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10
Add part of the meat, one piece at a time.
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11
Stir a little to keep the pieces from sticking together.
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12
Do not crowd your pan--cook in batches if you must.
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13
Fry until golden brown, about 5 minutes.
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14
Remove with a slotted spoon to a baking dish lined with paper towel.
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15
Frying the chicken should take about 15 minutes, and by this time, you will need to remove the rice from the heat.
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16
DO NOT OPEN YOUR RICE; just sit it back on a cold burner and let it be for 15 minutes.
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17
Saute garlic briefly in 3 T oil, making sure not to burn the garlic.
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18
Add cayenne pepper, green pepper, green onion, pineapple, and meat.
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19
Stir well.
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20
Sprinkle in wine; stir in the sauce mixture you made earlier.
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21
Bring mixture to boil.
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22
If the sauce seems too thick, you may add some of the reserved pineapple juice and bring to a boil again.
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23
Taste for seasoning and acidity--add more vinegar for more sour, and more pineapple juice or sugar for additional sweetness.
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24
Mix 2t cornstarch with 4t water, and cook until the mixture is somewhat thick and clear.
