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First, cut the chicken into small bite size pieces. Marinate with sesame oil, light soy sauce, white pepper, and garlic paste 10 minutes. Mix all the sauce ingredients in a bowl and set it aside.
Break one egg white into the marinated chicken pieces and mix it well. Then dredge the chicken into the corn starch and separate each chicken pieces. Add more flour if needed. Toss the excess flour out before frying.
Heat the vegetable oil into high heat for about 350° F. Add the coated chicken pieces and deep fry for 4-5 mins until crispy golden brown. Remove from oil and transfer to a paper towel or wire rack.
In a large wok or pan, drizzle 1 tablespoon of oil and stir fry the chopped garlic for few seconds. Then follow with the onion and bell pepper slices for 1 minute.
Next, pour the sweet and sour sauce mixture in. Stir well until the sauce become thick and glossy, then add the pineapple chunks and the fried chicken pieces.
Toss well to combine everything evenly for 1-2 minutes. Transfer to serving plate and serve immediately.
Serve with plain rice, egg fried rice or stir fry noodles.