INGREDIENTS
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 3 eggs
- 1/4 cup all-purpose flour
- 3/4 cup corn starch
- 1 Tablespoon vegetable oil
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 (8 ounce) cans pineapple pieces, drained
SAUCE
- 2 cloves garlic, minced
- 1 to 2 teaspoons crushed red pepper flakes (more or less depending on heat tolerance)
- 2/3 cup sugar
- 1 cup water
- 2 Tablespoons sweet red chili sauce
- 1/2 teaspoon salt
- 4 Tablespoons cold water
- 3 Tablespoons corn starch
INSTRUCTIONS
- Whisk the eggs in a bowl. Place flour in a separate bowl. Place cornstarch in a separate bowl.
- Season the chicken pieces with salt and pepper. Toss 1/2 cup of chicken pieces, at a time, into the egg, then toss in the flour, then the cornstarch. Repeat with all chicken pieces until all are coated.
- Heat the oil in a large non-stick skillet, over medium-high heat. Add coated chicken to skillet. Cook and stir until thoroughly cooked, browned and crispy; about 12 minutes. Remove chicken from skillet and place in a bowl. Tent with foil and set aside.
- For the Sauce: In a large sauce pan, combine garlic, red pepper flakes, sugar, water, sweet chili sauce and salt. Bring to a boil, whisking constantly. In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch slurry to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
- In the same skillet you cooked chicken in (no need to clean) add the bell pepper, onion and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. Add the sauce and chicken to this skillet. Cook and stir until chicken is reheated.
- Serve chicken with rice or noodles!
source lifeinthelofthouse
