Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken breasts (cut into 1” chunks)
  • 1/2 cup cornstarch
  • 2 eggs (beaten)
  • 1/4 cup flour
  • canola oil (for frying)
  • 1 cup pineapple chunks
  • 1 red bell pepper (cut into 1” chunks)
  • 1 green bell pepper (cut into 1” chunks)
  • 1/2 yellow onion (cut into 1” chunks)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/3 cup ketchup
  • 4 teaspoons reduced sodium soy sauce
  • 2 cloves garlic (minced)

Instruction

  • To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.
  • Pour enough canola oil into a dutch oven or frying pan that is comes up from the bottom about an inch to an inch and a half.
  • Heat the oil on medium high to high heat, you’re looking for the chicken to cook and brown in about 2-3 minutes.
  • Add the cornstarch to a large ziplock bag.
  • Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.
  • Dip the pieces into the egg, then into the flour before adding to the hot oil. Add chicken in batches so as not to have more than a single layer of it in the oil at a time.
  • Cook the chicken for 2-3 minutes, until cooked through and crispy.
  • Remove to a cookie sheet (no paper towels!) and continue cooking the remaining batches of chicken pieces.
  • When done cooking remove all but a tablespoon of the oil.
  • Add the bell peppers, onion and pineapple and cook for 1-2 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.