Step 1

Mix the egg white and soy sauce in a small bowl, add the chicken pieces and leave to marinade while you prep the rest of the ingredients.

Step 2

Mix the sauce ingredients (cider vinegar, sugar, ketchup, soy sauce, and cornflour/cornstarch) in a jug or bowl.

Step 3

Mix the cornflour/cornstarch, white pepper, ground ginger, garlic powder and salt in a larger bowl.

Step 4

Toss 2-3 chicken pieces at a time in the seasoned cornflour/cornstarch until evenly coated, ensuring you shake off any excess egg white first. Repeat until all chicken pieces are coated in a generous layer of cornflour/cornstarch.

Step 5

Place a wok or large frying pan on a medium to high heat and add oil. Add the chicken pieces when the oil is hot and fry for a few minutes, turning regularly until they are golden brown on all sides, then remove from the pan and set aside. (Note 1 & 2)

Step 6

Add a little more oil to the pan if you need to and fry the onion for a couple of minutes before adding the peppers and cook for a few more minutes until the peppers and onion begin to soften.

Step 7

Add the pineapple and toss quickly in the pan until it becomes hot.

Step 8

Pour on the sauce and let it boil for 30 seconds to 1 minute, add the cooked chicken, remove from the heat and serve immediately.