Colorful staples close to form this aromatic and aromatic pineapple chicken has the right balance of sweet and sour to decorate up your day
1 lb (450 g) chicken thigh (or breast), dig 1 inch (2.5 cm) pieces
1/2 teaspoon salt
1 tablespoon Shaoxing wine (or dry sherry)
1/3 cup cornstarch
4 tablespoons groundnut oil
3/4 cup fruit juice (* footnote 1)
2 tablespoons soy (or soy sauce)
2 tablespoons of rice vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1 cup (about half a 20 oz / 565 g) pineapple, dig 1 inch (2.5 cm) pieces
1 paprika, dig 2.5 cm pieces
1 tablespoon chopped ginger
1.Add chicken, salt, and Shaoxing cooking wine into a medium bowl, mix well. Let the spices infuse while preparing the opposite ingredients.
2.Combine all the ingredients for the sauce during a medium bowl. Stir until the sugar dissolves and put aside .
3.When you are able to cook, add the cornstarch to the seasoned chicken and blend thoroughly.
4.Heat the oil over medium-high during a large nonstick skillet (or carbon steel) until completely heated. Remove the remaining cornstarch from the chicken and spread the pieces on the pan without overlapping them. Cook without touching until bottom is golden, about 2 minutes. Turn over to cook the opposite side until golden, 2 more minutes. Transfer the chicken to an outsized plate to chill .
5.Use several layers of kitchen paper with tongs to wipe excess oil from the pan and leave only a tablespoon in it. If your skillet doesn't have enough oil, add 1 tablespoon of oil. Heat a skillet over high heat and add the pineapple and peppers. Add ginger to the vegetables. Let it cook, undisturbed, 1 to 2 minutes, until the pineapple is caramelized and therefore the peppers begin to scald. Stir a couple of times.
6.Stir the sauce again in order that the cornstarch is totally dissolved and pour it into the skillet. Cook until the sauce is totally thickened.
7.Remove the pan from heat and add the chicken. Stir to coat chicken with sauce.
8Serve hot as a dish with steamed rice.