Dad's Authentic Sweet and Sour Chicken

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp white pepper
• 1 tbsp vegetable oil
• 1 cup pineapple chunks (fresh or canned)
• 1/2 green bell pepper, cut into 1-inch pieces
• 1/2 red bell pepper, cut into 1-inch pieces
• 1/2 onion, cut into 1-inch pieces
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 3 tbsp sugar
• 2 tbsp water
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1/4 cup pineapple juice (reserved from canned pineapple, if using)
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp Shaoxing wine

Instructions

1. In a bowl, combine chicken pieces with soy sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper. Mix well and set aside to marinate for at least 15 minutes.
2. In a separate bowl, whisk together all the ingredients for the sweet and sour sauce until smooth.
3. Heat 2 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the wok and set aside.
4. Add 2 tbsp of vegetable oil to the wok. Add garlic and ginger and stir-fry until fragrant, about 30 seconds.
5. Add the bell peppers and onion to the wok and stir-fry for 2-3 minutes until slightly tender-crisp.
6. Add the pineapple chunks and Shaoxing wine, stir-fry for another minute.
7. Pour the sweet and sour sauce mixture into the wok. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes. If using canned pineapple, add the reserved pineapple juice at this stage.
8. Return the cooked chicken to the wok and toss to coat evenly with the sauce. Cook for another 1-2 minutes until heated through.
9. Serve immediately with steamed rice.