Ingredients
1½lbschicken breasts
½cupcornstarch
2eggs,beaten
¼cupflour
canola oil,for frying
1cuppineapple chunks
1red bell pepper
1green bell pepper
½yellow onion
½cupsugar
¼cupbrown sugar
½cupapple cider vinegar
⅓cupketchup
4tspsoy sauce
2clovesgarlic,minced
Preparation
To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.
Pour canola oil into a dutch oven, wok, or frying pan. Heat the oil on medium-high to high-heat
Put the cornstarch in a large ziplock bag.
Dredge the chicken pieces inside the large ziplock bag by shaking until well-coated.
Dip the pieces into the egg, then into the flour before adding to the hot oil.
Cook the chicken for 2 to 3 minutes, until cooked through and crispy.
Remove to a cookie sheet and continue cooking all the chicken pieces.
Remove all ingredients in the pan except for a tablespoon of the oil.
Add the bell peppers, onion, and pineapple and cook for 1 to 2 minutes, until crisp-tender.
Add the sauce back in and stir to coat the pieces and cook for 30 seconds to help the garlic warm through.
Add the chicken pieces back in and stir until the sauce has thickened and bubbling.
Serve immediately, with optional garnishes of sesame seeds or green onions.
