Ingredients

The following ingredients have 4 Servings
  • ¾-1 cup canola oil (for frying)
  • ½ cup cornstarch
  • 3-4 chicken breasts (or chicken thighs, cut into 1-inch pieces)
  • 2 eggs (beaten)
  • ½ cup all-purpose flour (plus more if needed)
  • 1 red bell pepper (cut into 1-inch chunks)
  • 1 green bell pepper (cut into 1-inch chunks)
  • 1 cup pineapple chunks
  • ¾ cup water
  • ⅓ cup pineapple juice
  • ⅓ cup vinegar
  • ⅓ cup soy sauce
  • ⅓ cup ketchup
  • ½ cup sugar
  • ¼ cup packed brown sugar
  • ⅛ teaspoon salt
  • 3 tablespoons cornstarch mixed with ¼ cup water

Instruction

  • Prepare the sauce: In a medium pot combine water, pineapple juice, vinegar, soy sauce, ketchup, both sugars and salt over low heat. Cook, stirring occasionally, while frying chicken.
  • For the chicken, heat 1–1½ inches of oil in a large frying pan over medium-high heat.
  • Place cornstarch in a large resealable plastic bag, then add chicken pieces. Shake until all the pieces are evenly coated.
  • Beat eggs in a small bowl. Place flour in a separate bowl. Dip each piece of chicken into egg, then into flour. Once coated, add to the hot oil.
  • Cook chicken for 2–3 minutes, flipping with metal tongs, until cooked through and crispy. Once crisp, place chicken on a paper towel–lined plate. Once all the pieces have been cooked, discard all but a few tablespoons of oil.
  • Add bell peppers and pineapple to the frying pan and cook for 1–2 minutes, or until peppers are crisp-tender.
  • Meanwhile, finish the sauce by adding cornstarch-water slurry. Mix and bring to a low boil, then cook, stirring, for about 2 minutes, until thickened.
  • Add the sauce to the pineapple and peppers. Add the chicken and stir to coat.
  • Cook until sauce is bubbling, 4–5 minutes more.