Make the marinade:
In a large bowl, whisk together the egg white, cornstarch, vegetable oil, rice wine vinegar and salt until well combined.
Add the shrimp to marinade and toss to combine. Cover the bowl and refrigerate for 30 minutes. While the shrimp are marinating, prepare the sauce.
Make the sauce:
In a medium bowl, whisk together the ketchup, chicken broth, sugar, sweet chili sauce, garlic and ginger. Set the sauce aside.
Add 1 cup cornstarch to a large bowl. Shake off any excess marinade from the shrimp and add them to the bowl with the cornstarch, tossing to combine. Transfer the shrimp to a sieve and shake off any excess cornstarch.
Place a large skillet over medium-high heat. Add enough vegetable oil to the pan to generously coat the bottom. Line a plate with paper towels.
Once the oil is hot, add a portion of the shrimp in a single layer and cook, undisturbed, for 2 minutes. Flip the shrimp once and continue cooking until pink, about 2 more minutes. Transfer the shrimp to the paper towel-lined plate then repeat the cooking process with the remaining shrimp, adding more oil as needed. Once you’ve cooked all of the shrimp, add the diced bell peppers and pineapple to the pan and cook, stirring for 1 minute then remove the peppers and pineapple to the plate with the shrimp and wipe out the pan.
Return the pan to the stovetop over medium heat then add the prepared sauce and bring it to a boil. Boil the sauce for 1 minute then return the shrimp, peppers and pineapple to the pan and cook an additional 1 minute, tossing to coat. Serve.
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