Ingredients:

  • 680 g chicken breast, cut into 1-inch cubes
  • 1 large egg, beaten
  • 64 g cornstarch
  • 5 g salt
  • 3 g black pepper
  • 42 g neutral oil (canola or vegetable) for frying
  • 120 ml pineapple juice
  • 60 ml rice vinegar
  • 50 g brown sugar, packed
  • 30 ml soy sauce
  • 15 g ketchup
  • 5 g cornstarch dissolved in 15 ml water (slurry)
  • 150 g pineapple chunks (fresh or canned)
  • 150 g red bell pepper, diced
  • 150 g green bell pepper, diced
  • 75 g white onion, diced
  • 5 g garlic, minced

Instructions:

  1. Whisk the beaten egg in one bowl and combine cornstarch, salt, and pepper in another. Dip the chicken cubes into the egg, then toss them in the cornstarch mixture until fully coated.
  2. Heat oil in the skillet over medium-high heat. Add chicken in a single layer. Fry for 3–4 minutes per side until golden brown. Remove chicken and set aside on a paper towel.
  3. In the same pan, sauté the onion and bell peppers for 2 minutes. Stir in the garlic for 30 seconds. Pour in the pineapple juice, vinegar, brown sugar, soy sauce, and ketchup. Bring to a simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes until the sauce thickens.
  4. Fold in the pineapple chunks and return the fried chicken to the pan. Toss quickly just until the chicken is coated. Remove from heat immediately.