Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tablespoon soy sauce (low sodium recommended)
  • 1 tablespoon rice wine or dry sherry
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon white pepper
  • 1 large egg
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (70g) cornstarch (cornflour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Vegetable oil, for frying (about 3 cups / 700ml)
  • 1 tablespoon vegetable oil
  • 1/2 red bell pepper, cut into 1-inch pieces
  • 1/2 green bell pepper, cut into 1-inch pieces
  • 1/2 small onion, cut into 1-inch pieces
  • 1 cup (150g) pineapple chunks (fresh or canned, drained)
  • 1/4 cup ketchup
  • 1/4 cup white vinegar
  • 1/4 cup granulated sugar
  • 2 tablespoons soy sauce (low sodium recommended)
  • 2 tablespoons pineapple juice (from canned pineapple, or water)
  • 1 tablespoon cornstarch (cornflour)
  • 1/4 cup water
  • Optional: 1 green onion (scallion), thinly sliced, for garnish
  • Optional: Sesame seeds, for garnish

Instructions:

  1. Combine chicken with marinade ingredients in a bowl. Mix well and let marinate for at least 30 minutes (or up to 4 hours in the fridge).
  2. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
  3. Dredge each piece of marinated chicken in the coating mixture, ensuring it's fully covered. Shake off any excess.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat (around 350°F/175°C). Fry the chicken in batches until golden brown and cooked through (about 5-7 minutes per batch). Do not overcrowd the pan.
  5. Remove the fried chicken with a slotted spoon or spider strainer and place on a paper towel-lined plate to drain excess oil.
  6. In a clean skillet or wok, heat oil over medium heat. Add bell peppers and onion and sauté for 2-3 minutes, until slightly softened.
  7. Add pineapple chunks, ketchup, white vinegar, sugar, soy sauce, and pineapple juice to the vegetables. Bring to a simmer.
  8. In a small bowl, whisk together cornstarch and water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly until the sauce thickens (about 1-2 minutes).
  9. Add the fried chicken to the sauce and toss to coat. Cook for another 1-2 minutes, allowing the chicken to warm through and the sauce to adhere.
  10. Garnish with sliced green onions and sesame seeds before serving.