Sweet and tangy sauce with a little kick over battered and pan-fried chicken pieces! An amazing take-out meal you can fix in a hurry at home!
2-3 boneless skinless chicken breasts, cut into 1.5 inch pieces
salt and pepper, to taste
1/4 cup flour
2/3 cup corn starch
1 tablespoon oil
1 red pepper, chopped
1/2 white onion, chopped
2 8-ounce cans pineapple chunks, drained
steamed white rice or cooked noodles (optional)
2 teaspoons minced garlic
1-2 teaspoons crushed red pepper flakes (use less if you don’t want it really spicy, more if you love spicy!)
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
Place eggs in a bowl and whisk. Place flour in another bowl, and corn starch in another bowl for dredging. Season chopped chicken with salt and pepper to taste. Toss chicken pieces (about 1/2 cup at a time) in the whisked egg bowl, then remove and toss in the flour bowl, then remove and toss in the corn starch bowl. Repeat with all chicken pieces until all are coated well.
Heat oil over medium high heat in a large pan or non stick skillet. Add chicken pieces and cook, stirring throughout to ensure even cooking, about 8-10 minutes or until all chicken pieces are cooked through, browned, and slightly crispy. Place in a bowl and set aside.
In a large sauce pan, combine first seven sauce ingredients and bring to a boil, whisking constantly. In a small bowl whisk together cold water and corn starch. When sauce comes to a boil, add corn starch slurry and continue to stir until sauce thickens. Reduce heat.
Add peppers, onions, and pineapple chunks to pan (same pan from first step, no need to rinse) and cook over medium heat 2-3 minutes until onions start to turn translucent. Add sauce and chicken. Cook and stir until chicken is reheated. Serve hot over rice or noodles if desired.