Step 1: In a medium sized bowl, combine first 7 sauce ingredients; set aside. In a separate small bowl, combine the cornstarch and water and set aside.
Step 2: Place the eggs in a bowl and whisk; set aside.
Step 3: Place flour in a bowl and the cornstarch in a separate bowl; set both bowls aside.
Step 4: Season chopped chicken with salt and pepper to taste.
Step 5: Working in batches, dip chicken in the egg, then in the flour, and then in the cornstarch. Repeat with all the chicken until all pieces are coated. Place on either a wax-paper or aluminum foil-lined cookie sheet or tray.
Step 6: Heat oil in a wok or large skillet.
Step 7: Add chicken pieces and cook until browned, flipping pieces over to ensure evenly cooked through and crispy, about 6 - 9 minutes. (if the oil is running low, add more as you go, keeping in mind to let the oil become hot before adding chicken pieces).
Step 8: Place on a cookie sheet or tray and set aside.
Step 9: Pour the oil out of wok or skillet, reserving about 2 tablespoons of the oil.
Step 10: Heat oil to high heat. Add chopped vegetables and quickly stir-fry until browned, but still crisp, being careful not to overcook. Remove vegetables into a separate bowl.
Step 11: Pour off any oil from wok or skillet. Pour sauce ingredients into the wok and whisk until mixture comes to a boil.
Step 12: Whisk the cornstarch/water mixture until well combined and smooth. Stir with a whisk to combine throughout. Reduce heat.
Step 13: Add partially cooked vegetables and stir to combine. Add pineapple chunks and cook over medium heat for 2 - 3 minutes until vegetables are cooked but slightly crisp. Add chicken pieces. Add scallions and combine them throughout. Serve over rice or noodles.
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