Instructions:

• In a large mixing bowl, combine the egg white, cornstarch, and 1/4 teaspoon of salt. Add the chicken chunks and toss until well-coated. Let the chicken marinate for about 15-20 minutes to absorb the flavors.
• In a separate bowl, mix the reserved pineapple juice, grated ginger, white vinegar, ketchup, brown sugar, and cayenne pepper. Stir well to combine all the ingredients, creating a harmonious sweet and sour sauce.
• Heat 1 tablespoon of your chosen high-heat cooking oil in a wok or large skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Allow the chicken to cook undisturbed for about 4-5 minutes until golden brown, then flip and cook for an additional 3-4 minutes, or until fully cooked through. Remove the chicken from the pan and set aside.
• In the same pan, add another tablespoon of oil if necessary. Toss in the red and yellow bell peppers and stir-fry for about 2-3 minutes until they are tender yet crisp.
• Return the cooked chicken to the pan with the sautéed vegetables. Pour the sweet and sour sauce over the chicken and vegetables. Stir well to coat everything evenly, allowing the sauce to thicken slightly, about 2-3 minutes.
• Once the chicken is heated through and the sauce has thickened, transfer the Chinese Sweet and Sour Chicken to a serving platter. Garnish with sliced green scallions, if desired, and serve hot over rice or noodles.