1/2-1 tsp crushed red pepper flakes (depending on how spicy you like it)
2 garlic cloves, minced
1/3 cup granulated sugar
1/2 cup water
3 T white vinegar
1 pinch of salt
1 1/2 T cornstarch
2 T COLD water
ADDITIONAL INGREDIENTS:
1 (20oz) can pineapple tidbits, drained
1 red bell pepper, small diced
1/2 white onion, julienned
1 Tbsp canola oil
Instructions
For the chicken: Season cut up chicken with salt and pepper. Set up your breading station: zip-top bag with flour, plate with beaten eggs, and zip-top bag with cornstarch. Dredge chicken in flour, then coat with egg, then shake in cornstarch. Repeat until all chicken is finished.
Start your sauce: combine red pepper flakes, garlic, sugar, water, vinegar and salt in a small saucepan. Heat until boiling. Make a slurry with your cornstarch and water and whisk into boiling sauce until thickened. Hold sauce on low temperature.
In a large skillet, heat oil on medium-high heat. Carefully lay chicken strips into the oil. Do half the mixture at a time, so you don’t overcrowd your chicken. Cook until golden brown & no longer pink in the middle. Let rest on a paper towel to soak up extra oil. Repeat with other half of chicken. Wash pan.In the large skillet, that is now clean, pour sauce and let it come to a boil. Add warm chicken.
In a separate saute pan, saute red bell pepper and onions for 3 minutes. Add pineapples and then combine with the chicken in the sauce. Toss up everything together until well coated and heated through. Serve on top of your choice of rice.
