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:

1. 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.
2. 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.
3. Premix sauce in a small bowl by combining sweet thai chili sauce, chicken stock, white pepper, salt, msg, and cornstarch.
4. 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.
5. 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.
6. 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.
7. 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!