Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 large egg, lightly beaten
  • ½ cup (60g) cornstarch (cornflour)
  • ½ cup (60g) all-purpose flour (plain flour)
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • Vegetable oil, for frying
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 green bell pepper, deseeded and chopped
  • 1 red bell pepper, deseeded and chopped
  • 1 (20oz/567g) can pineapple chunks, drained (reserve the juice!)
  • ¼ cup (60ml) ketchup (tomato sauce)
  • ¼ cup (60ml) white vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon cornstarch (cornflour)
  • ¼ cup (60ml) pineapple juice (reserved from the can)
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • Sesame seeds (optional)
  • Chopped spring onions (scallions) (optional)

Instructions:

  1. In a large bowl, combine the chicken cubes with salt, pepper and set aside.
  2. In a shallow dish, mix cornstarch and flour. Dip each chicken piece into the egg, then dredge in the cornstarch mixture, ensuring it's fully coated.
  3. Heat the vegetable oil in a wok or deep skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove with a slotted spoon and drain on paper towels.
  4. Heat 1 tablespoon of vegetable oil in the wok or skillet over medium heat. Add the chopped onion and bell peppers and sauté until softened, about 5 minutes.
  5. Stir in the ketchup, vinegar, soy sauce, brown sugar, garlic powder, and ginger. Bring to a simmer.
  6. In a small bowl, whisk together the cornstarch and pineapple juice until smooth. Pour this slurry into the sauce and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  7. Add the fried chicken and pineapple chunks to the sauce. Toss to coat. Serve immediately garnished with sesame seeds and chopped spring onions (if using) over rice.