Ingredients
Scale
- 2 boneless skinless chicken breasts (cut into 1-inch chunks)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 egg
- ¼ teaspoon ground black pepper
- 3 tablespoons flour
- 3 tablespoons cornstarch
- peanut or canola oil (for frying)
- Sauce-
- 1 cup pineapple chunks
- 1 cup pineapple juice
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon soy sauce
Instructions
- In a bowl mix together soy sauce, sesame oil, pepper, and egg. Add the chicken chunks and mix until well combined. Cover and refrigerate for at least 2 hours. Once the chicken has finished marinating, mix the flour and 3 tablespoons of cornstarch into the chicken mixture to create a thick batter.
- Heat oil in a deep-fryer to 375 degrees F. Add the chicken and cook in batches until browned and fully cooked (the internal temperature has reached 165 degrees F.). Remove chicken and place on a plate lined with paper towels to drain.
- In a medium saucepan combine pineapple chunks and pineapple juice. Bring to a boil and then stir in the brown sugar and soy sauce and simmer for 5 minutes.
- In a small bowl mix the 1 tablespoon of cornstarch with 1 tablespoon of cold water. Pour into the sauce and stir until thick enough to coat a spoon. Pour the cooked chicken pieces into the saucepan and mix until thoroughly coated. Serve with rice.