Ingredients
Scale
- 2–4 boneless, skinless chicken breasts (1 1/4 lbs.)
- 2 tablespoons soy sauce
- 1 teaspoon corn starch
- 1/2 teaspoon salt
- 2 cups + 2 tablespoons vegetable oil
- 1 medium onion, cut into 8 wedges
- 3 medium carrots, cut diagonally ino 1/4″ slices
- 1 large green pepper, cut into 1” chunks
- 1 garlic clove, minced
- 20-oz. can pineapple chunks, drained & juice reserved
Batter:
- 3/4 cup flour
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 3/4 cup water
Sauce:
- 1/2–3/4 cup reserved pineapple juice
- 1/2 cup chicken broth
- 1/2 cup brown sugar
- 1/4 cup water
- 2 tablespoons corn starch
- 3 tablespoons apple cider vinegar
- 3 tablespoons catsup
- 2 tablespoons soy sauce
Instructions
- Cut chicken in 1/2″ chunks.
- In medium bowl combine soy sauce, cornstarch, and salt. Stir until well mixed. Add chicken and toss until well coated.
- In a medium bowl combine batter ingredients. Blend with fork until smooth.
- Heat 2 cups salad oil to 365° F in electric or cast iron skillet. Dip tossed chicken into batter and drop into oil. Deep fry in batches, for 4-5 minutes each batch. Remove and drain on paper towels. Place in an oven with the light on to keep it warm.
- Heat 2 T. of oil in a large pan. Add onions, carrots, green pepper, and garlic and cook, stirring continuously over medium heat for 3 minutes. Remove vegetables and place in a bowl with the pineapple chunks and toss to combine.
- In that same large pan combine the sauce ingredients stirring and bringing to a boil. Continue until sauce is thickened and sugar has dissolved. Add the vegetable/pineapple mixture to the sauce and cook 1-2 minutes.
- To serve, place cooked rice on a platter, then chicken, then sauce/vegetable mixture.