Preparation time: 15 mins
Cooking time: 15 mins
.Serving: 3
Ingredients:
Chicken
- 1 lb chicken breast cut thinly into 1" pieces
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp shaoxing wine
- 2 tbsp light soy sauce
- 2 cloves garlic grated
- 1 tbsp ginger grated
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp white pepper
- 1/2 tsp baking powder
Vegetables & Aromatics
- 4 cloves garlic minced
- 1 tbsp ginger minced
- 1 red bell pepper cut into 1/2" pieces
- 1/2 yellow onion cut into 1/2" pieces
- 6 oz pineapple chunks cut into 1/2" pieces
Sauce
- 1/2 cup sweet chili sauce
- 1/2 cup chicken stock
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1/4 tsp msg
- 1/2 tbsp cornstarch
Instructions:
- Slice chicken breast thinly into 1" pieces. Marinate in a bowl with salt, white pepper, shaoxing wine, light soy sauce, grated garlic and grated ginger.
- Mince 4 cloves of garlic and 1 tbsp of ginger, and cut red bell pepper and yellow onion into 1/2" pieces. Cut pineapple into similar size chunks and set aside.
- Premix sauce in a small bowl by combining sweet thai chili sauce, chicken stock, white pepper, salt, msg, and cornstarch.
- In a large bowl, mix together flour, cornstarch, salt, white pepper, and baking powder. Stir until combined, then dredge chicken in the flour/cornstarch mixture until well coated, shaking off any excess.
- Fry chicken at 350F in neutral oil for 3-4 minutes. Remove to let oil come back to 350F, then double fry for another 1-2 minutes. Remove and immediately season with salt.
- In a pan or wok, heat 2 tbsp of neutral oil over high heat then fry garlic and ginger for 15 seconds. Add bell pepper and onions and stir fry for another 1-2 minutes to get color on the vegetables. Add pineapple and stir fry for another 30 seconds.
- Add premixed sauce and stir for a few seconds until thickened. Add back your chicken and stir until combined. Serve immediately with rice and enjoy!