Ready In: 30-45 minutes
1 cup vegetable oil
2 chicken breast fillets
1/3 cup cornstarch
rice, to serve
2 teaspoons vegetable oil
2 tablespoons chopped garlic (3 to 4 cloves)
3 tablespoons chopped green onions (about 3 onions)
1 cup pineapple juice
2 tablespoons chili sauce
2 tablespoons white distilled vinegar
4 teaspoons sugar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch
Prepare sauce: Heat 2 teaspoons vegetable oil in medium saucepan;
add garlic and onion; saute just a bit — do not let burn.
Immediately add pineapple juice, chili sauce, vinegar, sugar and
soy sauce. In small bowl, dissolve cornstarch in water; add to pan.
Bring mixture to a boil; simmer over medium-high heat for 3 to 5
minutes or until thick with a syrupy consistency.
In wok or large skillet, heat 1 cup oil over medium heat.
Meanwhile, chop chicken into bite-sized pieces. Toss chicken in
cornstarch, dusting well. Add chicken to oil; saute until light
brown. Drain on paper towels.
Transfer to serving bowl, add sauce and toss to coat. Serve
immediately with rice on the side.