Korean Pineapple Chicken Stir-Fry

Pat 300 g chicken dry, check that the pieces are bite-sized, then coat evenly with 1 tablespoon cornstarch.

Shake off clumps so the coating stays thin and cooks without turning pasty.

Mix 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 tablespoon sugar until the sugar dissolves.

Drain the 200 g pineapple lightly, especially if using canned fruit, so the sauce will not become watery.

Heat a pan over medium heat, then spread the chicken in a single layer.

Stir-fry for about 3 minutes, turning as needed, until the coating sets white and the edges begin to turn light brown.

Add the pineapple and stir-fry for about 1 minute, just until the edges look slightly translucent.

Avoid high heat or long cooking here, because the fruit can collapse and release too much juice.

Pour the prepared sauce around the edge of the pan and toss immediately.

Keep the heat at medium and cook for 1 to 2 minutes, until the glaze turns glossy and coats the chicken evenly.

Insert a thermometer into the center of the thickest chicken piece and make sure it has held 75°C or higher for at least 1 minute; if not, keep cooking over low heat, tossing. If the sauce thickens too much, turn off the heat and toss once more with the residual heat before serving warm.