Crispy Sweet and Sour Chicken

Ingredients

• 3 large egg yolks
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon salt
• ground black pepper to taste
• 3 pounds skinless , boneless chicken breast, cut into bite-sized pieces

Instructions

1. 1

   Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.

2. 2

   Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.

3. 3

   Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.

4. 4

   Remove chicken from the refrigerator. Dip each piece in coating.

5. 5

   Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.

6. 6

   Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.

7. 7

   Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.

8. 8

   Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.