Sweet and Spicy Firecracker Chicken Recipe

Chicken:

• 2 small chicken breasts, cut into 1-inch chunks
• Salt & Pepper
• ¾ cup all-purpose flour
• 2-3 eggs, beaten
• 1 cup cornstarch
• Canola oil, for frying

Sauce:

• 1 red jalapeño, seeded and finely chopped (leave seeds for more heat)
• ½-1 tsp crushed red pepper flakes (optional)
• 2 garlic cloves, minced
• ⅓ cup granulated sugar
• ½ cup water
• 3 Tbsp white vinegar
• 1 pinch salt
• 1 ½ Tbsp cornstarch
• 2 Tbsp cold water (for slurry)

Extras:

• 1 Tbsp canola oil
• 1 red bell pepper, julienned
• ½ white onion, julienned
• 20 oz can pineapple chunks, drained

• Prepare the chicken: Season the chicken chunks with salt and pepper. Set up a breading station with a bag of flour, a plate of beaten eggs, and a bag of cornstarch. Dredge each piece in flour, dip in egg, then coat with cornstarch. Continue until all pieces are breaded.
• Make the sauce: In a small saucepan combine the chopped jalapeño, minced garlic, sugar, water, vinegar, and a pinch of salt. Bring to a boil. Mix the cornstarch and cold water to form a slurry, then whisk it into the boiling sauce until it thickens. Adjust heat with crushed red pepper flakes if desired. Keep the sauce warm on low.
• Fry the chicken: Heat canola oil in a large skillet over medium-high heat. Fry the chicken in batches so pieces are not crowded, turning as needed until golden brown and cooked through. Drain on paper towels and keep warm.
• Finish and serve: Wipe the skillet clean and add 1 Tbsp canola oil. Sauté the bell pepper and onion for about 3 minutes. Add the drained pineapple, the reserved sauce, and the fried chicken. Toss everything together until well coated and heated through. Serve over rice.