I am not a great fan of sweet and sour dishes or pineapple, but I like this spicy variation, the invention of one of our early sous-chefs. The “sour” is made interesting by a mixture of fresh lemon and orange juices and plum wine, and the “sweet” is offset by the addition of fresh ginger and chilis. I recommend it to the Trader Vics of the 90s!
Frying the chicken adds a wonderful lushness. However, if you are oil-shy, you can instead poach the chicken in water as described in