Cook until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Add the cornstarch mixture and return to a boil. Cook until the mixture is glossy and reduced slightly, 3 to 4 minutes. Step 4 Add the pineapple juice-vinegar mixture to the skillet and bring to a simmer.Step 3 Add the scallion whites and bell peppers to the drippings in the skillet and cook over medium-high heat until the peppers start to blister slightly, 3 to 4 minutes.Repeat with the remaining chicken and remove to the plate. Use a slotted spoon to remove to a plate. Add half the chicken in a single layer and cook, turning, until well browned, crispy and cooked through, about 6 minutes. Heat the vegetable oil in a large nonstick skillet over medium-high heat until very hot. Step 2 Toss the chicken with the remaining 2 tablespoons cornstarch in a large bowl until coated.Remove 2 tablespoons to a small bowl and whisk with 1 tablespoon of the cornstarch. Step 1 Whisk together the pineapple juice, vinegar, brown sugar, ketchup, soy sauce, and Sriracha in a large measuring cup.Serve hot and fresh from the pan, with rice and greens, and a sprinkling of toasted sesame seeds. Mix everything together and cook until it is heated through, about 3 to 4 minutes. Add the fried chicken to the pan, along with the sweet and sour sauce, and the pineapple chunks. Then add the matchsticks of ginger and ¼ teaspoon of garlic powder, and fry everything for a minute longer until fragrant. Add the chopped onion, red pepper, and green pepper to the pan and fry for 3 minutes. In a large frying pan or wok, heat up 1 tablespoon of frying oil to a medium-hot temperature.Once cooked, remove the chicken and place it into a kitchen towel-lined bowl, to absorb any excess oil. Place the cornstarch-coated chicken into the deep fat fryer or oil, and allow it to fry for a few minutes until it is golden all over and cooked through.Then, add 1 cup of cornstarch and thoroughly mix that into the chicken until it is coated. When the fryer or the oil is up to temperature, add the egg white to the bowl with the marinading chicken and mix it in.Once the sauce thinly coats the back of a spoon, turn the heat off and set the sauce to the side.
Stir the slurry into the sweet and sour sauce, and allow it to simmer for a few minutes longer as it thickens. When all of the sugar has dissolved and the ingredients are combined, mix together 1 tablespoon of cornstarch in a small bowl with a little water to form a slurry, then add it to the saucepan. Heat up the saucepan to a medium heat until the ingredients are simmering, stirring regularly.Meanwhile, in a small saucepan, add the pineapple juice, the rice wine vinegar, the ketchup, 2 tablespoons of soy sauce, ½ cup of brown sugar, ¼ teaspoon of garlic powder, and a pinch of chili flakes.Use a cooking thermometer to keep track of the oil's temperature. Preheat a deep fryer to 350 F, or heat up oil in a large pan the oil should be at least 1-inch deep.Mix everything together and then set the chicken aside to marinade for 10 minutes. Place the chopped up chicken thighs in a medium sized bowl, and add 1 ½ tablespoons of soy sauce, 1 ½ tablespoons of sesame oil, 1 teaspoon of brown sugar, ½ teaspoon of powdered garlic, and ½ teaspoon of black pepper.
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