Mougy's Pineapple Chicken

This went over very well at my house. My family went goo-ga over it. I needed to use up some fresh pineapple I had in the house and my son was asking me to make a pineapple chicken he had at the mall. Therefore, after going over some recipes to inspire me I tweaked a couple of them and here's the result. Keeping it here for safe keeping too.

• Ready In: 35 mins
• Serves: 5-6

Ingredients

• 3 -4  boneless skinless chicken breast halves
•  kosher salt or  sea salt
•  fresh ground black pepper
• 2  eggs
• 1  cup flour
• 1  cup cornstarch
• 1  tablespoon  oil
• 1  large  red pepper, chopped
• 1  large onion, chopped
• 3  carrots, chopped diagonally (If preferred both the carrots and mushrooms can be used) or 8  ounces  sliced mushrooms (If preferred both the carrots and mushrooms can be used)
• 1⁄2 fresh ripe pineapple, cut into chunks or 2 (8 ounce) cans pineapple chunks, drained
• 1⁄2 cup scallion, chopped into small pieces

• Sauce

• 2  teaspoons  minced garlic
• 1 -2  teaspoon crushed red pepper flakes
• 2⁄3 cup sugar
• 1  cup water
• 1⁄2 cup rice vinegar (seasoned preferred)
• 2  tablespoons  sweet red chili sauce (Recipe Thai Sweet Chili Sauce)
• 1⁄4 cup soy sauce
• 2  tablespoons cornstarch, mixed with
• 4  tablespoons water

Directions

1. In a medium sized bowl, combine 1st 7 sauce ingredients; set aside. In a separate small bowl, combine the cornstarch and water and set aside.
2. Place the eggs in a bowl and whisk. Place flour in a bowl and the cornstarch in a separate bowl.
3. Season chopped chicken with salt and pepper to taste.
4. 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.
5. Heat oil in a wok or large skillet. Add chicken pieces and cook until browned, flipping pieces over to ensure evenly cooked through and crispy, about 6 - 9 minutes. (if oil is running low, add more as you go, keeping in mind to let the oil become hot before adding chicken pieces). Place on a platter and set aside.
6. Pour oil out of wok or skillet, reserving about 2 tablespoons of the oil.
7. Heat oil to high heat. Add chopped vegetables and quickly stir-fry until browned, but still crisp. Remove vegetables into a separate bowl.
8. Pour off any oil from wok or skillet. Pour sauce ingredients into the wok and whisk constantly until mixture comes to a boil. Whisk the cornstarch/water mixture until well combined and smooth; whisk into the sauce mixture and whisk until fully combines. Reduce heat.
9. 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 scallions and combine throughout. Serve over rice or noodles.
10. NOTE: If you like extra sauce like we do, I'd double the sauce. Especially needed if serving with a starch like rice or noodles.
11. Fancy Tidbit: For an attractive dish, serve it in a hollowed-out pineapple half.