Sweet & Sour

Start by boiling 3-4 cups of water in a wok. In another wok or dutch oven, start bringing 4 cups of frying oil to a goal temperature of 300 F.  Meanwhile, marinate the chicken up to 30 minutes in advance.  Chop all veggies and pineapple to about 1 inch pieces.  Crush or mince the garlic and ginger.  Beat the batter until smooth and forms a slightly thicker pancake batter consistency.

1. Once your water is boiling and the chicken is marinated long enough, boil the chicken in the water until nearly finished but not fully cooked. Pull the chicken out of the water with a spider and set on a sheet pan to start drying.
2. Clean and dry the wok or prepare a dutch oven with about 4 cups of frying oil.  Bring to the temperature of the oil to about 300 F.  Once the oil is nearly to temperature, thoroughly coat the chicken in the batter mixture.
3. Carefully place the battered chicken into the oil, careful not to overly crowd the wok, so the chicken doesn't stick together. Fry the chicken until golden brown and crispy.  Might take up to 10 minutes, but careful not to overcook or burn the chicken.  Place the chicken in a clean bowl when done cooking and set aside.
4. In another wok, or a the cleaned wok from earlier, bring the temperature to a high heat and add 2 tbs of oil.  Once hot, add the ginger and garlic. After roughly 1 minute, add the remaining vegetables and on high heat until a slight chat begins to form.
5. Add the pineapple and continue to cook for about a minute.  Add the sauce by dripping it down the sides of the wok, allowing it to scorch before incorporating it into the veggies and pineapple.  Remove from heat and toss in the cooked chicken.  Serve with white rice, or any variety of sides.