Sweet and Sour Chicken

Start by coating the chicken thighs with the egg white, kosher salt, and cornstarch in a mixing bowl. Toss gently to ensure each piece is evenly covered. Allow the chicken to rest for 15 minutes at room temperature to let the coating adhere well, or refrigerate overnight for deeper flavor and texture. Next, prepare the sweet and sour sauce by whisking together the pineapple juice, white vinegar, ketchup, additional kosher salt, and brown sugar until the sugar dissolves and the mixture is smooth. This sauce will provide the delightful tangy sweetness that defines the dish. Heat a large frying pan or wok over high heat until a drop of water dances and evaporates instantly, indicating optimal temperature. Add 1 tablespoon of cooking oil, swirling it to evenly coat the pan. Carefully add the coated chicken pieces in a single layer, allowing them to fry undisturbed for about 1 minute so the bottoms develop a delicious golden brown crust. Flip each piece and continue to fry for another minute. The chicken should still have a slight rosy hue in the center at this stage. Transfer the chicken to a clean plate, preserving as much of the flavorful oil in the pan as possible. Reduce the heat to medium and add the remaining 1 teaspoon of oil. Once warmed, add the chopped red and yellow bell peppers along with the grated ginger. Stir-fry these vibrant ingredients for about 1 minute until the peppers are slightly softened, releasing their fragrant aroma. Return to high heat and add the pineapple chunks along with the prepared sweet and sour sauce to the pan. When the sauce begins to simmer, nestle the chicken pieces back into the pan, allowing everything to combine and cook together. Let the mixture simmer gently for 1 to 2 minutes, ensuring the chicken cooks completely through. Depending on thickness, a quick cut into a piece will reveal if additional cooking is needed—no pink means perfectly cooked. Finally, taste the sauce and adjust sweetness or acidity with extra brown sugar or vinegar if desired. Serve the hot, glossy sweet and sour chicken immediately over steamed white or brown rice to enjoy a comforting and colorful meal. For a bonus, garnish with fresh green onions or sesame seeds for extra flair and texture.