Sweet and Sour Pineapple Chicken

Debone the chicken thighs and cut into small pieces. Chop green onion, slice the ginger, and mince the garlic.

Mix chicken pieces with chopped green onion, ginger slices, minced garlic, 1 tablespoon soy sauce, and 2 tablespoons cooking wine. Let it marinate for a few minutes.

Pour approximately 200g of starch into a bowl. Crack an egg into the starch (this order prevents clumping), and whisk to form a batter.

Add the marinated chicken, along with the marinade, into the batter and mix well.

Pour oil into a small pot.

When the oil temperature reaches six to seven-tenths heat, add the chicken pieces one by one to the pot. Shake off the marinade before adding the chicken.

If using a small pot, fry the chicken in batches. After all the chicken has been fried, refry them all together to ensure a crisp texture.

Mix 2 tablespoons ketchup, 1 tablespoon white vinegar, 2 tablespoons sugar, 10g starch, 1 teaspoon salt, and a little water to form a sauce.

Leave a little oil in the pot.

When the oil is about five-tenths hot, pour the sauce into the pot.

Let the sauce simmer and bubble.

Add the fried chicken to the pot.

Stir well to ensure each piece of chicken is coated with the sauce.

Finally, add the pineapple to the pot. Stir evenly, and it's ready to serve.