Equipment Needed
- Large skillet or wok
- Two medium mixing bowls
- Whisk
- Tongs or a slotted spoon
- Paper towel-lined plate
- Small saucepan
Step-by-Step Instructions
I start by prepping everything—the “mise en place.” There’s no time to mince garlic once the chicken is sizzling. I whisk the eggs in one bowl and combine the cornstarch, salt, and pepper in another. I cut my chicken into uniform pieces; this is crucial for even cooking. Nobody wants a bite of dry chicken next to an undercooked one. Then, I toss all the chicken in the egg, let the excess drip off, and dredge each piece thoroughly in the cornstarch. I lay them on a plate as I go. Meanwhile, I heat about a half-inch of oil in my skillet over medium-high heat.
You’ll know the oil is ready when a little pinch of cornstarch sizzles immediately. I fry the chicken in batches—this is my number one tip for crispiness. Crowding the pan steams the chicken and makes it soggy. I learned that the hard way on attempt number one. I fry for about 3-4 minutes per side until they’re deeply golden and cooked through, transferring them to the paper towels to drain. The smell at this point is unbelievable. While the last batch fries, I mix all the sauce ingredients in my saucepan.
Once the chicken is done, I pour out all but one tablespoon of the oil from the skillet. I return it to heat and add my bell pepper and onion. I stir-fry them for 3-4 minutes until they’re just starting to soften but still have a snap. Then, I pour in my simmered sauce and add the pineapple chunks. The sauce will bubble and thicken almost immediately into a gorgeous, glossy glaze. This is the moment it all comes together.
Finally, I add all the crispy chicken back into the skillet. With a gentle but quick toss, I coat every piece in that luminous sauce. I do this off the heat and work fast—the goal is to dress the chicken without letting it sit in the sauce so long that the crisp coating softens. I’ve found that a swift, confident fold with a spatula is the best technique. I immediately transfer it to a serving platter, garnish with those green onions, and behold the masterpiece.(See the next page below to continue…)