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1
In a bowl, combine the chicken with the egg white, salt and cornstarch.
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2
Stir to coat the chicken evenly.
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3
Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
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4
In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
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5
Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates.
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6
Pour in the 1 tablespoon of cooking oil and swirl to coat.
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7
It's important that the pan is very hot.
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8
Add the chicken and spread the chicken out in one layer.
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9
Let the chicken fry, untouched for 1 minute, until the bottoms are browned.
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10
Flip and fry the other side the same for 1 minute.
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11
The chicken should still be pinkish in the middle.
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12
Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
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13
Turn the heat to medium and add the remaining 1 teaspoon of cooking oil.
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14
Let the oil heat up and then add the bell pepper chunks and ginger.
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15
Fry for 1 minute.
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16
Add the pineapple chunks and the sweet and sour sauce.
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17
Turn the heat to high and when the sauce is simmering, add the chicken pieces back inches Let simmer for 1-2 minutes, until the chicken is cooked through.
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18
Timing depends on how thick you've cut your chicken.
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19
The best way to tell if the chicken is done is to take a piece out and cut into it.
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20
If it's pink, add another minute to the cooking.
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21
(I would probably test the temperature with my meat thermometer).
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22
Taste the sauce and add more brown sugar if youd like.
