Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless skinless chicken thighs (cut into 1 inch pieces)
  • 2 eggs (lightly beaten)
  • salt and pepper to taste
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • oil for frying
  • 1/2 cup onion (cut into 1 inch pieces)
  • 1 green bell pepper (cut into 1 inch pieces)
  • 1 red bell pepper (cut into 1 inch pieces)
  • 3/4 cup pineapple chunks
  • 1/2 cup sugar
  • 1/3 cup apple cider vinegar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/3 cup ketchup
  • 1 tablespoon cornstarch

Instruction

  • Place the eggs in a bowl, add salt and pepper to taste.
  • Mix the flour and cornstarch together and place in a shallow bowl or on a plate.
  • Heat 3 inches of oil in a deep pot to 350 degrees F.
  • Dip each piece of chicken into the egg, then roll into the flour mixture. Repeat with all of the chicken.
  • Fry 7-8 pieces of chicken at a time for 5 minutes or until golden brown. Drain on paper towels. Repeat the process with all of the chicken.
  • While the chicken is cooking, heat 2 teaspoons of oil in a large pan over medium high heat. Add the bell peppers and onion to the pan and season with salt and pepper to taste.
  • Cook for 4-5 minutes or until vegetables are just tender. Stir in the pineapple.
  • In a small bowl, whisk together the sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.
  • Pour the sauce into the pan with the peppers, onions and pineapple and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
  • Add the fried chicken to the pan with the peppers and pineapple and toss to coat with the sauce. Serve immediately.