Ingredients
- 1 1/2 pounds chicken breasts cut into 1” chunks
- 1/2 cup cornstarch
- 2 eggs beaten
- 1/4 cup flour
- canola oil for frying
- 1 cup pineapple chunks
- 1 red bell pepper cut into 1” chunks
- 1 green bell pepper cut into 1” chunks
- 1/2 yellow onion cut into 1” chunks
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 4 teaspoons reduced sodium soy sauce
- 2 cloves garlic minced
Instructions
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To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.
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Pour enough canola oil into a dutch oven or frying pan that is comes up from the bottom about an inch to an inch and a half.
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Heat the oil on medium high to high heat, you’re looking for the chicken to cook and brown in about 2-3 minutes.
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Add the cornstarch to a large ziplock bag.
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Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.
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Dip the pieces into the egg, then into the flour before adding to the hot oil. Add chicken in batches so as not to have more than a single layer of it in the oil at a time.
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Cook the chicken for 2-3 minutes, until cooked through and crispy.
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Remove to a cookie sheet (no paper towels!) and continue cooking the remaining batches of chicken pieces.
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When done cooking remove all but a tablespoon of the oil.
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Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender.
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Add the sauce back in and stir to coat the pieces and cook for 30 seconds to help the garlic warm through.
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Add the chicken pieces back in and stir until the sauce has thickened and bubbling.
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Serve immediately, with optional garnishes of sesame seeds or green onions.
Nutrition
Calories: 602kcal | Carbohydrates: 92g | Protein: 41g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 190mg | Sodium: 588mg | Potassium: 1082mg | Fiber: 3g | Sugar: 65g | Vitamin A: 1385IU | Vitamin C: 79.5mg | Calcium: 67mg | Iron: 2.4mg
