1 cup vegetable oil 2 chicken breast fillets 1/3 cup cornstarch rice, to serve Sauce:
2 teaspoons vegetable oil 2 tablespoons chopped garlic (3 to 4 cloves) 3 tablespoons chopped green onions (about 3 onions) 1 cup pineapple juice 2 tablespoons chili sauce 2 tablespoons rice vinegar 4 teaspoons sugar 1 teaspoon soy sauce 1 teaspoon red pepper flakes 2 tablespoons water 1/2 teaspoon cornstarch Description:
Prepare sauce: Combine pineapple juice, chili sauce, vinegar, red pepper flakes, sugar and soy sauce in a bowl. Heat 2 teaspoons vegetable oil in a medium saucepan; add garlic and onion; saute for 10-20 seconds and then pour the contents of the bowl into the saucepan.
In small bowl, dissolve cornstarch in water; add to pan.
Bring mixture to a boil; simmer over medium-high heat for 3 to 5 minutes or until thick with a syrupy consistency.
In wok or large skillet, heat 1 cup oil over medium heat. Meanwhile, chop chicken into bite-sized pieces. Toss chicken in cornstarch, dusting well. Add chicken to oil; saute until light brown. Drain on paper towels.
Transfer to serving bowl, add sauce and toss to coat. Serve immediately with rice on the side.