Prep 30 mins
Cook 20 mins
A little work but worth it. I use my wok but a frying pan could also be used.
- 1 lb chicken breast, skinned and cut into 1 inch squares
- 1 cup all-purpose flour
- 3 tablespoons olive oil
- 1⁄4 cup sugar
- 1⁄4 cup soy sauce
- 1⁄4 cup unsweetened pineapple juice
- 1⁄4 cup white distilled vinegar
- 1 teaspoon fresh ginger, finely grated
- 1 tablespoon crushed garlic
- 1⁄4 teaspoon cayenne pepper
- 4 green onions, cut into 1/4 inch pieces
- 2 tablespoons cornstarch
- 4 tablespoons water, mix with the cornstarch
- 1⁄2 cup julienned carrot, steamed
- 1 1⁄2 cups cooked white rice
- Dredge the chicken in the flour and fry in the olive oil till golden brown.
- Combine all of the rest of the ingredients (except the cornstarch and water, cayenne pepper, carrots and green onions.) in a sauce pan and heat gently over medium heat.
- Remove the chicken from the wok and now add the cayenne pepper to the juicy mixture in the wok.
- stir fry it in without burning it.
- Now add the sauce to the wok and stir it in until all of the sugar is dissolved.
- Add the cornstarch and water and stir till thickened.
- Add the chicken with the green onions and stir in gently till coated.
- Remove and serve over rice and steamed julienned carrots.
We really love this recipe! However, I do cheat just a little bit...I purchase Perdue Popcorn Chicken (frozen) bake it, make the sauce & add together at the end. Great for weeknights when time is a factor.
This was wonderful! It didn't take that long to make and turned out very well. The whole family loved it!
Yum, yum, yum! This was very easy to make and tasted excellent! I paired this with a cold sesame noodle recipe from this site and made a wonderful Asian dish. I love this in take-out, but now I can make it for much cheaper and much healthier at home!