Ingredients
½cupvegetable oil
1tbspvegetable oil,additional
1lbchicken breasts,boneless, skinless, cut into thin 1-inch squares
½cupall-purpose flour
¼cupcornstarch
2largeeggs,beaten
2garlic cloves,minced
1red bell pepper,chopped into 1-inch cubes
¼white onion,sliced into 1-inch thick wedges
2cupspineapple,cubed into 1-inch cubes
½cupThai Sweet Chili Sauce
3tbspgreen onions,chopped for garnish
sesame seeds,for garnish
Preparation
Heat ½ cup of vegetable oil in a skillet over medium-high heat.
In a large Ziploc bag add the chicken and cornstarch, seal and shake until totally covered.
Dip each piece into the egg to cover, then dredge into the flour.
Working in batches, cook for 2 minutes on the first side and one minute on the second side or until golden brown and crispy. Then remove from the pan.
Heat the remaining tablespoon of vegetable oil in your skillet over medium-high heat.
Add bell pepper, onion, garlic, and pineapple.
Cook until the bell pepper and pineapple just starts to wilt a little and is warm throughout.
Add the chicken back in and add in the sweet chili sauce.
Stir to combine everything and serve immediately.
Sprinkle green onions and sesame seeds on top.
