For the sauce
- 1 20–ounce can pineapple chunks in juice, juice separated from chunks (do not discard juice)
- 3/4 cup ketchup
- 2 tablespoons cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 teaspoon corn starch
To coat the chicken
- 1 whole egg
- 1 egg white
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 1/2 pounds boneless skinless chicken thighs trimmed and cut into 1/2 inch sized pieces
- 1 1/2 cups corn starch for coating
- Enough vegetable oil to come a third of the way up a wok or heavy pot
For the remainder of the dish
- 1 10–ounce jar maraschino cherries, juice separated from cherries (but do not discard juice)
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil
- 1 cup carrot, peeled and cut into 1/4 slices cut on the bias
- 1 1/2 cups onion cut into thick strips (vertical strips)
- 1 1/2 cups green bell pepper cut into thick strips (vertical strips)
- 2 cups hot, cooked white rice