8ouncesBoneless, Skinless Chicken Breastcut into bite-sized cubes
2cupsVegetable Oil
1cupFlour
½teaspoonsSalt
¾teaspoonsBaking Soda
1Egg
½cupsMilk
½cupsWater
2-3Green onions or scallions (for the garnish)sliced very thinly on the bias
Instructions
Prepare the spicy sauce:
Heat oil, garlic and green onions over medium heat until soft. Add pineapple juice, chili sauce, vinegar, sugar, soy sauce and salt. Combine the water and cornstarch in a separate container. Mix the cornstarch/water mixture into the sauce and stir over medium-low heat until thickened. You can add more chili sauce if you want spicier spicy chicken sauce. Taste and adjust seasoning. Reserve.
Prepare the chicken:
Cut the chicken breast into bite-sized cubes and season with salt. Begin heating the 2 cups vegetable oil over medium-high heat.
Prepare the batter:
Combine remaining ingredients in a medium bowl and whisk together. Batter should be fairly thin. Place chicken cubes in the batter to coat. Batter should be very thin on the chicken.
Construct entree:
Once the oil is heated, reduce heat to medium and add chicken cubes a few at a time, letting the batter drip off before placing in the oil. Let them cook for 3-4 minutes and turn halfway through cooking. Cook until golden brown. Remove and drain on a paper-towel-covered plate. Repeat until all chicken is cooked.
Reheat sauce, toss with cooked chicken right before serving, plate over white or brown rice. Garnish with sliced scallions.