Ingredients

• Chicken Thighs, cut into bite sized pieces
• 20oz can of pineapple slices
• green pepper, diced
• red food coloring
• sugar, vinegar, cornstarch, baking powder, egg

Instructions

1. Make a batter with corn starch (about 1 cup), baking powder (1/2 tsp), salt, add water and whisk in egg to make batter-like consistency.
2. Coat chicken in batter and semi-deep fry in about 1 inch of oil

Instructions

1. Drain pineapple juice from can into saucepan, add sugar, vinegar, salt, red food coloring. Separately combine cornstarch (2Tbsp) and water into slurry, add to sauce to thicken. Heat sauce to simmer.
2. Add sauce, green pepper and pineapple to wok. Don't cook too long, keep vegetables and chicken crispy
3. Serve with rice