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Ingredients
- For the sauce:
- 1 lb. boneless skinless chicken breasts or thighs
- 1 cup cornstarch
- 2 eggs, lightly beaten
- kosher salt
- freshly ground pepper
- 1/3 cup vegetable oil
- 1 green pepper, cut into 1″ chunks
- 1 red pepper, cut into 1″ chunks
- 1 onion, cut into 1" chunks
- 1 cup fresh pineapple chunks
- 1 1/2 cups sugar
- 1/2 cup ketchup
- 3/4 cup apple cider vinegar
- 1/4 cup rice wine vinegar
- 1 1/2 Tbsp Worstershire sauce
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Preparation
Step 1
Heat oven to 400 degrees. Place cornstarch in a shallow dish (I like to use pie plates) and place the beaten egg int another shallow dish.
Season chicken with kosher salt and black pepper, and cut into 1-inch pieces. Dip each piece of chicken into the egg, and then into the cornstarch – moving around to cover the pieces completely.
Heat the vegetable oil in a cast iron skillet (or another skillet with high-sided walls) over medium-high heat until shimmering. Add the chicken pieces one at a time, being careful to not overcrowd the pan. Fry, turning occasionally, until chicken is starting to brown. Remove chicken to a rimmed baking sheet lined with paper towels to drain while you fry the remainder of the chicken.
Remove paper towels from under the chicken, and add the chopped peppers, onions and pineapple to the baking sheet.
To prepare the sauce, combine all the ingredients in a medium sized bowl and whisk well to combine. Pour about 3/4 of the sauce over the chicken, peppers, and pineapple. Gently toss to combine.
Place in preheated oven and bake for about 40 minutes, until peppers are tender and sauce has thickened up and is starting to caramelize.
Serve over rice with remaining sauce, if desired.