1lbchicken breasts (about 2 large breasts cut into 1-inch chunks)
1/3cupflour
1 1/2Tbspcornstarch
1/2Tbspsugar
1/2tspsalt
1/8tspground black pepper
1/8tspbaking powder
1Tbspoil
1/3cupwater
Canola Oil for frying (about 1/3-1/2 cup)
Sauce:
1(20oz) can pineapple chunks
1/2cupwater
1/4cupvinegar
6Tbspsugar
1/4tspsalt
1/4cupketchup
2TbspCOLD water
1 1/2Tbspcornstarch
1bell pepper, cut into 1-inch chunks
1/2onion, cut into 1-inch chunks
Instructions
Make the batter by combining the flour, cornstarch, sugar, salt, pepper, & baking powder. Add oil & water & mix well. Set aside.
Drain can of pineapple chunks & SAVE THE JUICE. In a saucepan, combine the pineapple juice, water, vinegar, sugar, salt, & ketchup. Heat until boiling. In a separate bowl, combine COLD water & cornstarch to form a slurry/paste. Add this mixture to the boiling sauce & whisk it until it thickens (happens pretty quickly.) Turn mixture to low & keep warm.
Heat oil in a skillet. Dip chunks of chicken in the batter & drop pieces individually into the hot oil. Fry chicken until golden brown & cooked through. Allow cooked pieces to rest on a paper towel.
Once chicken is cooked, discard all but 1 Tbsp of the oil leftover in the pan. If there is no oil left, then add 1 Tbsp to your pan & heat it up. Add the pepper & onion. Saute for 3-5 minutes until soft, but still slightly firm. Add pineapple chunks, fried chicken, & sauce. Heat through. Serve over hot rice.