Preparation
Step 1
To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.
Step 2
Pour enough canola oil into a frying pan that is comes up from the bottom about an inch to an inch and a half.Heat the oil on medium high to high heat, you’re looking for the chicken to cook and brown in about 2-3 minutes.
Step 3
Add the cornstarch to a large ziplock bag.Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.
Step 4
Dip the pieces into the egg, then into the flour before adding to the hot oil. Add chicken in batches so as not to have more than a single layer of it in the oil at a time.
Step 5
Cook the chicken for 2-3 minutes, until cooked through and crispy.
Remove to a cookie sheet (no paper towels!) and continue cooking the remaining batches of chicken pieces.When done cooking remove all but a tablespoon of the oil.
Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender.Add the sauce back in and stir to coat the pieces and cook for 30 seconds to help the garlic warm through.
Step 6
Add the chicken pieces back in and stir until the sauce has thickened and bubbling.Serve immediately, with optional garnishes of sesame seeds or green onions.
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