Prep 1 hr
Cook 45 mins
After seeing many horrifying reviews of the original recipe posted on facebook, I reworked it to my own liking. As written, there is NO CROCKPOT involved, but if anyone can provide technical support for that method I'd welcome any suggestions!
- 2 lbs boneless skinless chicken breasts, trimmed if necessary and cut into chunks
- 1 1⁄2 cups cornstarch
- 3⁄4 cup flour
- 1 teaspoon salt
- 1 -2 teaspoon powdered ginger (optional)
- 3 whole eggs, beaten with
- 1 pinch salt
- 2 cups pineapple juice
- 1 cup brown sugar
- 1⁄3 cup soy sauce
- 1⁄4 cup water
- 2 tablespoons cornstarch
- What you're going to is blend all the dry ingredients (a typical whisk does a great job!), coat the chicken pieces (a manageable amount at a time), dip those coated pieces in the beaten eggs, then coat again in the dry mix, then drop into hot oil. Remember coat-dip-coat-fry.
- Give them a stir now and then to get them cooked evenly until nicely tanned but not burned.
- Keep this up until all the pieces are cooked, draining them on paper toweling.
- Once you've gotten through that, start on the sauce --
- In a saucepan pour the pineapple juice and get to boiling. To the boiling juice, add the packed cup of brown sugar and stir to dissolve. Bring back to boiling and boil steady for 10 minutes to reduce the water content a little bit. Measure out the soy sauce, add the 1/4 cup water and blend in the corn starch. After the 10 minutes, mix in the soy/water/corn starch and boil until thickened.
- Pour over fried chicken bits, toss a little to coat, and serve!
- I didn't take a picture of the rice because everyone knows what that looks like ;o).
- Perhaps some thinly sliced sweet peppers, pineapple tidbits, maybe some red onion would go good tossed in with this too.