Add one inch of oil to a medium saucepan or deep fryer and heat to 350˚F. Set aside a wire rack and slotted spoon or mesh strainer. Add the chicken to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for remaining chicken.. Method. In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator. Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.
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Cut the onions, and bell peppers into 1-inch pieces. Cut the pineapple into chunks, or drain a can of pineapple chunks. Cut the chicken (or pork) into 1½-inch pieces and season with the kosher salt. Toss chicken with the vinegar, salt, and cornstarch. In a large, high sided skillet, heat some oil over medium-high heat.. Juicy chunks of chicken in a sweet and sour pineapple sauce with no deep frying involved. Serves 4. Prep 15 minutes. Cook 20 minutes. Jump to Recipe. We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
