INGREDIENTS
Chicken
2 lbs chicken breast, cut into cubes
3 eggs, beaten
1/3 cup cornstarch
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper
Vegetable oil for frying (opt out if air frying)
Sauce
1 tbsp oil
1 medium onion, cut into chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 cups pineapple chunks
3/4 cup ketchup
3/4 cup pineapple juice
3 tbsp brown sugar
2 tbsp rice vinegar
2 tbsp soy sauce
3 cloves garlic, minced
1 tsp fresh grated ginger
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp water
For Serving
Steamed rice
Sesame seeds
Sliced green onions
INSTRUCTIONS
- 1
Add the beaten eggs, garlic powder, onion powder, salt, pepper, cornstarch, and flour to the chicken. Mix until every piece is evenly coated.
- 2
Air fry at 400°F until the chicken is golden brown and cooked through. (You can also deep fry if preferred.)
- 3
Heat the oil in a large skillet. Cook the onion and bell peppers for 3–4 minutes, then add the pineapple and cook for 1 more minute.
- 4
Add the ketchup, rice vinegar, soy sauce, sesame oil, garlic, and ginger. Mix together, then stir in the pineapple juice and brown sugar.
- 5
Mix the cornstarch and water together, then stir it into the sauce. Simmer until thickened, then toss in the crispy chicken until fully coated.
- 6
Serve over steamed rice and garnish with sesame seeds and sliced green onions.