Ingredients
1 1/2 pounds Chicken Breasts cut into 1” chunks
1 cup Cornstarch
3 Eggs, (beaten)
1 cup Flour
Vegetable Oil, (for frying)
2 cup Pineapple chunks
1 Red Bell Pepper, (cut into 1” chunks)
1 Green Bell Pepper, (cut into 1” chunks)
1 Yellow Bell Pepper, (cut int 1” chunks)
1 Yellow Onion, (cut into 1” chunks)
3/4 cup White Sugar
1/2 cup brown sugar
3/4 cup White Vinegar
3/4 cup Ketchup
8 teaspoons Soy Sauce
4 cloves Garlic minced
Instructions
To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce, and garlic into a small bowl.
In a large bowl, season chicken with salt and pepper, to taste. Add the cornstarch to a large zip bag and add the chicken pieces and shake until all the pieces are well coated and gently toss to combine.
Dip the pieces into the beaten egg, then into the flour before adding to the hot oil.
Pour enough vegetable oil into a frying pan that 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.
Cook the chicken for 2-3 minutes, until cooked through and crispy.
Remove to a cookie sheet (no paper towels!) and continue cooking all the 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 veggies 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 basmati rice.
