Pineapple Chicken with Brown Sugar Glaze

Instructions:

1. Pat the 680g of chicken thighs completely dry with paper towels.
2. Toss the chicken in a bowl with 30g of cornstarch, salt, and pepper until every piece is evenly dusted and matte.
3. Combine the 240ml pineapple juice, soy sauce, rice vinegar, brown sugar, ginger, garlic, and Sriracha in a small bowl.
4. Heat 30ml oil in your skillet over medium high heat. Add chicken in a single layer and cook for 5-6 minutes until golden brown and crispy.
5. Take the chicken out of the pan and set it aside on a plate.
6. Add the red onion and bell peppers to the same pan. Cook for 3-4 minutes until the edges are slightly charred but still crisp.
7. Toss in the 300g of fresh pineapple chunks and cook for 2 minutes until they start to caramelize and smell sweet.
8. Pour the prepared liquid mixture into the skillet. Bring to a boil, then reduce heat and simmer for 3-5 minutes until the sauce turns velvety and thick.
9. Return the chicken to the pan and toss everything together for 1 minute until the meat is fully coated and glistening.
10. Remove from heat immediately. Sprinkle with sliced green onions and sesame seeds until it looks like a restaurant dish.