BEST EVER SWEET AND SOUR CHICKEN

INGREDIENTS

• FOR THE MARINADE AND CHICKEN

• 2 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces, fat trimmed if desired

• 1 tablespoon low-sodium soy sauce

• 2 thin slices unpeeled ginger root

• 2 tablespoons dry white wine

• 4 cups canola oil, for frying

• 2 1/4 cups fresh bread crumbs (preferably from stale French bread)

• FOR THE SAUCE

• 2 tablespoons canola oil

• 2 medium cloves garlic, smashed, then minced (scant tablespoon)

• 2 thin slices peeled ginger root, cut into matchsticks, then finely chopped (1 tablespoon)

• 1/2 medium onion, cut into 1-inch dice (about 1/2 cup)

• 1/2 large red bell pepper, stemmed, seeded and cut into 1-inch pieces

• 2 cups water, plus more for the cornstarch slurry

• Half of a 20-ounce can of pineapple slices, cut into bite-size pieces, plus half the juice from the can

• 3 to 4 tablespoons ketchup

• 3/4 to 1 cup sugar

• 2/3 cup seasoned rice vinegar

• 2 tablespoons cornstarch

DIRECTIONS

For the marinade and chicken: Combine the chicken, soy sauce, ginger and white wine in a bowl or resealable plastic food storage bag. Cover or seal and marinate overnight in the refrigerator.

Line a colander with several layers of paper towels. Pour the oil into a large saute pan and heat to 250 degrees (over medium heat). Place the bread crumbs in a wide bowl.

Working with four or five pieces of chicken at a time, add them to the bread crumbs and toss to coat evenly. Carefully add to the hot oil; fry for 1 1/2 to 2 minutes until golden brown and crisped. Use a Chinese skimmer or large slotted spoon to transfer to the paper-towel-lined colander to drain. Repeat to use all of the chicken.

Reserve the marinade; discard its ginger slices.

For the sauce: Heat the oil in a large saute pan or nonstick skillet over medium-high heat. Once the oil starts to shimmer, add the garlic and ginger. Stir-fry just until fragrant (do not let the garlic burn), then add the onion and red bell pepper, stirring to coat. Cook for 1 or 2 minutes (do not let the onions take on color), then add the marinade, the 2 cups of water, pineapple and its juices. Once the mixture comes to a boil, add the ketchup, 3/4 cup of the sugar and the vinegar, stirring to form a red sauce. Taste, and add the remaining sugar as needed.

Whisk together the cornstarch with just enough water (a tablespoon or two) to form a slurry, then stir it into the sauce, which should thicken almost immediately. Add the cooked chicken and stir to coat the pieces evenly. Remove from the heat; transfer to a platter and serve right away.