Servings: 4 to 6

For the marinade and chicken For the marinade and chicken
 
2 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces 2 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
 
1 tablespoon low-sodium soy sauce 1 tablespoon low-sodium soy sauce
 
2 thin slices unpeeled ginger root 2 thin slices unpeeled ginger root
 
2 tablespoons dry white wine 2 tablespoons dry white wine
 
2 ¼ cups fresh bread crumbs (preferably from stale French bread) 2 ¼ cups fresh bread crumbs (preferably from stale French bread)
 
4 cups canola oil, for frying 4 cups canola oil, for frying
 
For the sauce For the sauce
 
2 tablespoons canola oil 2 tablespoons canola oil
 
2 medium cloves garlic, smashed and minced (scant tablespoon) 2 medium cloves garlic, smashed and minced (scant tablespoon)
 
2 thin slices peeled ginger root, cut into matchsticks then finely chopped (1 tablespoon) 2 thin slices peeled ginger root, cut into matchsticks then finely chopped (1 tablespoon)
 
½ medium onion, cut into 1-inch dice (about ½ cup) ½ medium onion, cut into 1-inch dice (about ½ cup)
 
½ large red bell pepper, stemmed, seeded and cut into 1-inch pieces ½ large red bell pepper, stemmed, seeded and cut into 1-inch pieces
 
2 cups water, plus more for the cornstarch slurry 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 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 to 4 tablespoons ketchup
 
¾ to 1 cup sugar ¾ to 1 cup sugar
 
2/3 cup seasoned rice vinegar ⅔ cup seasoned rice vinegar
 
2 tablespoons cornstarch 2 tablespoons cornstarch

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 ½ to 2 minutes until golden brown and crisped. Use a Chinese skimmer or large slotted spoon to transfer the chicken to the paper-towel-lined colander to drain. Repeat to use all 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, minced ginger. Stir-fry until just 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, ¾ 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 into the sauce, which should thicken almost right away. Add the cooked chicken and stir to coat the pieces evenly. Remove from the heat; transfer to a platter and serve right away.