Ingredients
- SAUCE
- 2 tea. vegetable oil
- 2 Tbsp. chopped garlic
- 3 Tbsp. chopped green onions
- 1 cup pineapple juice
- 2 Tbsp. chili garlic paste
- 2 Tbsp. white vinegar
- 4 tea. sugar
- 1 tea. soy sauce
- 1/2 tea. cornstarch
- Chicken
- 1 cup vegetable oil
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 1/3 cup cornstarch
- Steamed or fried rice, for serving
Preparation
Step 1
Do ahead: make the saute, heat the 2 tea. vegetable oil in a small saucepan and saute the garlic and green onion just until the garlic is soft. Add the pineapple juice, chili garlic paste, white vinegar, sugar, and soy sauce. Bring to a boil.
Mix 2 Tbsp. water and cornstarch together and add to the pan. Lower the heat to a simmer and let the sauce thicken. Set aside, or let cool and then refrigerate in a covered container until ready to use.
Heat the 1 cup vegetable oil in a wok or large skillet. Toss the chicken pieces with the 1/3 cup cornstarch and stir-fry until light brown. Drain on paper towels. Discard the oil in the wok. Add the sauce to the wok and heat through Add the chicken pieces and toss with the sauce.
Transfer to a large platter. Serve with steamed or fried rice.