HAWAIIAN STICKY CHICKEN

By RoketJSquerl

Ingredients

• 3 3 1 boneless skinless chicken breasts (cut into 1 inch chunks)
• 3 3 1 boneless skinless chicken breasts (cut into 1 inch chunks)
• 3 3 1 boneless skinless chicken breasts (cut into 1 inch chunks)
• 1/2 1/2 1/2 cup cornstarch
• 1/2 1/2 1/2 cup cornstarch
• 1/2 1/2 1/2 cup cornstarch
• Salt and pepper (to taste)
• Salt and pepper (to taste)
• Salt and pepper (to taste)
• 1 1 1 tablespoon vegetable oil
• 1 1 1 tablespoon vegetable oil
• 1 1 1 tablespoon vegetable oil
• 1 1 1 onion (cut into wedges)
• 1 1 1 onion (cut into wedges)
• 1 1 1 onion (cut into wedges)
• 1 1 1 red bell pepper (cut into chunks)
• 1 1 1 red bell pepper (cut into chunks)
• 1 1 1 red bell pepper (cut into chunks)
• 1 1 ounce) can 1 (15 ounce) can chopped pineapple in juice
• 1 1 ounce) can 1 (15 ounce) can chopped pineapple in juice
• 1 1 ounce) can 1 (15 ounce) can chopped pineapple in juice
• 2 2 2 garlic cloves (minced)
• 2 2 2 garlic cloves (minced)
• 2 2 2 garlic cloves (minced)
• 2 2 2 tablespoons brown sugar
• 2 2 2 tablespoons brown sugar
• 2 2 2 tablespoons brown sugar
• 3 3 3 tablespoons soy sauce
• 3 3 3 tablespoons soy sauce
• 3 3 3 tablespoons soy sauce
• 1 1 1 teaspoon of grated fresh ginger
• 1 1 1 teaspoon of grated fresh ginger
• 1 1 1 teaspoon of grated fresh ginger
• 1 1 1 tablespoon tomato paste
• 1 1 1 tablespoon tomato paste
• 1 1 1 tablespoon tomato paste
• Canola oil (for frying)
• Canola oil (for frying)
• Canola oil (for frying)

Details

Adapted from blogchef.net

Preparation

Step 1

DIRECTIONS:
Place the chicken chunks into a zip log bag. Add cornstarch ,salt, and pepper. Seal and shake until the chicken pieces are well coated. Heat oil in a deep-fryer to 375 degrees F. Deep-fry chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.

Drain the juice from the pineapple chunks and reserve the juice. In a medium bowl combine the pineapple juice, brown sugar, soy sauce and tomato paste.

Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the onions and bell pepper and saute for 5 minutes. Add the garlic and ginger and cook for 1 minute. Add the drained pineapple chucks. Add the pineapple juice and soy sauce mixture. Bring to a boil. Reduce heat and simmer for 5-6 minutes or until the sauce has thickened. Add the cooked chicken pieces and toss with the sauce to coat.