1 1/4poundsboneless skinless chicken breastcut into chunks
2largeeggs
4Tablespoonscornstarchdivided
3/4cupall-purpose flourdivided
vegetable oilfor frying
2Tablespoonsolive oil
1cupchopped green bell pepper
1cupchopped red bell pepper
1cupchopped onion
1cupcanned pineapple chunks in juicedrained with juices reserved for sauce
Sauce
2Tablespoonshoney
1 1/2Tablespoonssoy sauce
1 1/4Tablespoonstomato paste
1/2cuppineapple juice
1 1/2Tablespoonsrice vinegar
1/2Tablespooncornstarch
2Tablespoonswater
Instructions
Combine all sauce ingredients except the cornstarch and water in a saucepan. Whisk together and bring to a boil.
Make a slurry from the cornstarch and water. Add slurry to the mixture in the saucepan and simmer over medium heat until thickened, about 2-4 minutes. Set sauce aside.
Whisk eggs in a medium bowl.
Place chicken chunks into a gallon zipper bag and sprinkle in 3 tablespoons of the cornstarch. Close the bag and shake to coat the chicken.
Place flour on a plate.
Dip each piece of dredged chicken into the whisked egg, then place on plate with flour and turn to coat.
Add enough vegetable oil in a deep sided skillet to come about 1-inch up the sides. Heat over medium-high heat until hot (about 325-350 F on an instant read thermometer), but not smoking. Line a baking sheet with paper towel and place wire rack over the sheet.
Add prepared chicken pieces to the hot oil and fry, turning once for 5 minutes. Remove cooked chicken to the wire rack. Remove remaining oil from skillet and wipe with paper towel.
Heat olive oil in deep sided skillet over medium-high heat until shimmering. Add both bell peppers and onions and cook, stirring occasionally, for 5 minutes.
Sprinkle vegetable mixture with remaining cornstarch and stir to combine. Pour in the reserved sauce and cook for an additional 2-3 minutes, or until mixture begins to thicken slightly.
Add fried chicken pieces and turn to coat the chicken in sauce. Add pineapple chunks and stir to coat. Heat through and serve.
Notes
Because we are frying our chicken, it's best to let it rest at room temperature for 15-20 minutes before cooking. If you place cold chicken into hot oil, it will lower the temperature which is important for properly frying the chicken.
Have the red bell pepper, green bell pepper, and onions chopped and ready to go so you can toss them in right away. You can definitely toss in other vegetables if desired. Snow peas or broccoli are good additions/substitutions.
Although this dish is best served fresh as it contains fried chicken, you can store any cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days. The chicken will lose its crispiness after being stored as it soaks up the surrounding sauce.