20 oz Dole Pineapple Chunks juice and fruit divided ▢3 tbsp ketchup or tomato paste ▢3 tbsp low-sodium soy sauce ▢3 tbsp brown sugar ▢1 tbsp apple cider vinegar or rice wine vinegar ▢2 tsp oyster sauce ▢1/2 tsp garlic powder ▢1/4 tsp onion powder ▢1 pinch crushed red pepper flakes ▢1 1/2 lbs boneless skinless chicken thighs or breasts cut into bite-sized 1 inch cubes ▢1 eggs ▢3/4 cup cornstarch ▢2 tbsp vegetable oil ▢1 tbsp cornstarch ▢1 tbsp cold water ▢1/2 red bell pepper de-seeded and cut into 1 inch pieces ▢1/2 green bell pepper de-seeded and cut into 1 inch pieces ▢green onion chopped (optional garnish)
Before preparing the dish, gently spray a 9-by-13-inch glass pan with oil and set aside.
Pineapple juice, ketchup, soy sauce, brown sugar, vinegar, oyster sauce, garlic powder, onion powder, and red pepper flakes are combined in a medium sauce pan set over medium heat. Reduce heat to medium-low After bringing to a simmer, continue cooking for 15 minutes.
In the interim, combine the chicken cubes and whisked eggs in a basin. Carefully transfer the chicken to a large zip-lock bag containing the cornstarch, ensuring to not drain any excess egg. Shake and zip until coated uniformly.
1 tablespoon of vegetable oil should be heated in a Dutch oven or large saucepan. Add the chicken in portions (2) and fry for two to three minutes, or until golden brown and cooked through. Transfer to a plate lined with paper towels; repeat with the remaining oil and chicken.
Place the fried chicken in the 9-by-13-inch pan that has been prepared. Whisk the cornstarch into the sauce before pouring it over the chicken and stirring in the minced bell pepper to coat. Bake uncovered for approximately 45 minutes, stirring approximately every 15 minutes