A perfectly delicious Asian chicken copycat recipe.
Prepare three bowls: one with cornstarch, one with beaten eggs and one with flour, ground ginger, salt and pepper. Set aside.
Cut the chicken into one inch pieces.
Dip chicken pieces into cornstarch, then beaten eggs and then into the flour and spices mixture.
Heat oil in a frying pan and when hot, cook some pieces of chicken in the hot oil. Browning on each side and cooking through. Repeat until chicken is all cooked. Place chicken into a heated oven-300 degrees, to keep warm.
Add extra oil to the frying pan, as needed and cook the red bell pepper, onion, garlic and pineapple chunks in hot oil for 2-3 minutes, until red peppers and onion wilt.
Add the sweet chili sauce and chili paste to the pineapple mixture and heat through.
When ready to serve, add chicken to the pineapple mixture. Serve immediately with rice.
Garnish with green onions and sesame seeds, as desired. Enjoy!
NOTE: the longer the chicken sits in the sauce, the less crispy it will become. So, eat immediately.