Ingredients

Method

1. 1

   In a bowl, combine the cut chicken pieces with a pinch of salt, a pinch of white pepper, rice wine, egg white, cornstarch, and water. Mix well and let it marinate for 10 minutes.

2. 2

   In a separate bowl, mix together 1 cup of water, rice vinegar, sugar, salt, and ketchup. Stir until the sugar is dissolved.

3. 3

   In another bowl, combine the cornstarch, baking soda, baking powder, and a pinch of salt. Add the large egg, oil, and water. Whisk until the batter is smooth.

4. 4

   Add the marinated chicken to the batter and mix until each piece is fully coated.

5. 5

   Heat 4 cups of oil in a wok or deep pan to 350°F (177°C). Carefully add the battered chicken pieces one by one to the hot oil. Fry for about 5 minutes until they are lightly golden and cooked through. Remove the chicken from the oil and set aside.

6. 6

   Increase the oil temperature to 375°F (191°C). Return the chicken to the hot oil and fry for another minute until golden brown and crispy. Remove and drain on a wire rack or paper towel.

7. 7

   Remove most of the oil from the wok, leaving about 1 tablespoon. Heat the oil and add the cubed onion, green bell pepper, and red bell pepper. Stir-fry for about 30 seconds.

8. 8

   Pour the prepared sauce mixture into the wok. To thicken, mix 1 tablespoon of cornstarch with 3 tablespoons of water to create a slurry, and add it to the sauce. Stir continuously until the sauce thickens.

9. 9

   Return the double-fried chicken to the wok. Add the pineapple cubes. Toss everything together quickly to coat the chicken and vegetables evenly with the sauce.

10. 10

    Immediately transfer the sweet and sour chicken to a plate and serve.