, cut into cubes
Shoaxing cooking wine, sake or
2 1/2 tbsp
, cut into 1/2-in. bite-size pieces
peeled chunks of
, cut into 1-in. pieces
STIR chicken, cooking wine and salt in a bowl and let stand for 10 min. Add flour and 2 tbsp cornstarch and stir to coat.
HEAT oil in a wok or large frying pan over medium-high heat. Stir-fry chicken in batches, being careful to avoid splattering oil, until golden brown, 2 to 3 min. Remove with slotted spoon and transfer to a plate.
DISCARD all but 1 tbsp oil in pan and return to heat. Add red pepper and stir-fry until tender-crisp, 3 min.
STIR remaining 1/2 tbsp cornstarch, brown sugar, vinegar and water in a small bowl. Add chicken, pineapple and cornstarch mixture to pan and stir-fry until chicken is coated, 1 to 2 min. Stir in green onions.