Recipes

Ingredients:

1 & 1/4 lbs. chicken thighs
1/4 cup plus 1/2 tsp. sugar
1/2 cup plus 2 tbsp. corn starch
1/2 cup chicken stock or broth
1/2 cup water
3 tbsp. peanut oil
1 large egg, separated
3/4 tsp. salt
2 large green peppers
3 tbsp. distilled white vinegar
1/2 cup all-purpose flour
1 tbsp. sesame oil
2 tbsp. soy sauce
pinch of black pepper
1 small garlic clove
2 tbsp. rice wine vinegar
4 cups vegetable oil
1 & 1/2 cups fresh or canned, drained pineapple chunks

Directions:

De-bone chicken thighs, remove & discard skin. Cut chicken into 3/4" pieces, mix egg yolk, 1 tsp. soy, 1/2 tsp. each sugar, salt & black pepper in medium bowl. Stir in chicken. Sprinkle w/ 1 tbsp. corn starch & mix well. Marinate at room temp. for 30 mins. Cut green peppers into 11/4" pieces. Lightly pound garlic. Mix 1 tbsp. corn starch with 1/4 cup sugar & 1/4 tsp. salt in small bowl. Stir in stock, vinegar, rice wine vinegar & 1 tbsp. soy. Whisk egg white in medium bowl until foamy and doubled in volume. Whisk in 1/2 cup corn starch & flour until smooth - reserve batter. Heat wok over high heat 20 seconds; add vegetable oil & heat to 350. Using 1/3 of chicken pieces at a time, dip each in batter and add to wok. Stir gently. Fry until crisp & cooked through - 4 to 5 mins. Remove chicken with strainer; drain on paper towels. Reheat oil to 350 degrees & repeat with remaining chicken. Remove oil from wok; wipe clean. Heat wok over high heat 15 seconds; add tsp. peanut oil & heat until hot. Scatter in green peppers & garlic. Stir fry 2 minutes. Remove with slotted spoon & discard garlic. Add tbsp. peanut oil to wok & heat. Reduce heat to medium. Add pineapple, stir fry for 30 seconds. Stir in stock mixture, increase heat to high, cook & stir until sauce thickens & bubbles (one minute). Drizzle with sesame oil, stir 2-3 times; return chicken & peppers to wok. Stir until coated with sauce. Serve immediately.