Combine the cornstarch and water in a separate small bowl and stir with a fork until the cornstarch is dissolved.
Step 2įor the sauce: Combine the pineapple juice, ketchup, soy sauce, and sugar in a small bowl and stir together until homogenous. Combine the chicken, salt, soy sauce, wine, sugar, baking soda, egg white, and cornstarch in a medium bowl and stir vigorously with fingertips or chopsticks. Drain through a fine-mesh strainer set in the sink and press on the chicken with your hands to remove excess water. Get more Chinese chicken recipes here →įor the chicken: Place the chicken in a medium bowl, cover with cold water, and vigorously agitate it. This recipe was excerpted from 'The Wok' by J. I think I can safely say that this is the only recipe I’ve ever written that includes canned pineapple-and for this recipe, the canned version works better than fresh.įor the most efficient process here, get your chicken in the marinade first, chopping your vegetables, mincing aromatics, and mixing your sauce while it marinates. It has canned pineapple (and ketchup!) on the ingredients list. Chris, a Honolulu-born Chinese chef, got his chops in various kitchens around Oahu, where he picked up this particular recipe. The version I make is based on a recipe my old colleague Chris Chung used to make for staff meals when we worked together at Uni, a sashimi bar in Boston. Or deep-fried until crisp and served with a sweet and vinegary glaze. In a puffy batter with neon red sauce, perhaps. Depending on exactly what part of the United States you live in, you may know sweet and sour chicken in various forms.
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