Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 0.5 cup cornstarch
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 2 tbsp neutral oil
  • 1 cup 100% pineapple juice
  • 3 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp ketchup
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper, cut into 1-inch squares
  • 1 small white onion, cut into petals
  • 2 green onions, sliced

Instructions:

  1. The Dry-Velvet Prep: In a large bowl, toss the chicken cubes with salt, white pepper, and cornstarch until every piece is thoroughly coated and no longer tacky to create a thin, crispy shell.
  2. The High-Heat Sear: Heat oil in a wok or skillet until shimmering. Add the chicken in a single layer and sear for 3-4 minutes per side until the edges are golden-brown and the crust is firm. Remove chicken and set aside.
  3. Aromatics and Vegetables: In the same pan, add the red bell peppers and white onions. Stir-fry for 2 minutes until the edges are slightly charred but the vegetables still have a snap.