Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 large eggs, beaten
  • 1 cup cornstarch
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 2 cups neutral oil for frying
  • 0.5 cup pineapple juice
  • 0.5 cup rice vinegar
  • 0.5 cup light brown sugar, packed
  • 3 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 cup pineapple chunks
  • 1 red bell pepper, cubed
  • 1 green bell pepper, cubed
  • 0.5 white onion, cut into petals

Instructions:

  1. Whisk the pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a small saucepan. Bring to a simmer over medium heat. Once the sugar dissolves, whisk in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook for 2 minutes until the sauce coats the back of a spoon. Set aside.
  2. In a large bowl, place your cubed chicken and beaten eggs, tossing to coat thoroughly.
  3. Combine the dry mix (1 cup cornstarch, 0.5 cup flour, garlic powder, salt, and white pepper). Dredge the egg-coated chicken in the dry mixture until fully coated.
  4. Heat 2 cups of neutral oil in a wok or deep skillet to 350°F (175°C). Fry the chicken in batches until golden brown and crispy (about 3-4 minutes per batch). Drain on a wire cooling rack.
  5. In a clean wok or large skillet over high heat, briefly stir-fry the bell peppers, onions, and pineapple chunks for 2-3 minutes until slightly softened but still crisp.
  6. Add the fried chicken and prepared sauce to the vegetables. Toss rapidly to coat every piece of chicken in the glaze and serve immediately.