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Prepare chicken. Season chicken with salt, pepper, egg whites, 1⁄4 cup cornstarch, and rice wine. Massage well and leave for about 5 – 10 minutes.
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Coat the chicken pieces in more starch.
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Fry the chicken pieces in oil until golden and crispy. Set aside and drain excess oil.
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Make sauce. In a wide deep pan, fry the bell peppers, and carrots in oil for a few minutes and season with salt and pepper. Remove from the pan.
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Saute the garlic and onion oil until fragrant. Add the pineapple juice, chicken broth, and ANGELS KREMDENSADA. Bring to a boil and simmer until the sauce is thick and creamy.
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Finish the sauce with pineapple tidbits, and the cornstarch slurry. Return the bell peppers, and carrots then drizzle the sauce over the chicken and serve.
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