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Export 13 ingredients for grocery delivery
Step 1
Combine crushed pineapple + juice, chicken stock, apple cider vinegar, soy sauce, brown sugar, ginger, minced garlic, red chili flakes, cornstarch & water in a medium bowl, whisk - set aside.
Step 2
Toss chicken chunks with oil in a large bowl.
Step 3
Sprinkle with salt & pepper, and stir to combine. Set aside.
Step 4
Place cornstarch for the chicken in a zip-top bag, add the chicken to the bag & close. Shake to coat & then set aside.
Step 5
Heat oil to 350 degrees in a wok or large skillet.
Step 6
Carefully drop several pieces of chicken into the hot oil, working in batches to not overcrowd the chicken.
Step 7
Fry until golden. Scoop out the chicken & drain on a paper towel-lined baking sheet.
Step 8
Continue frying & draining the remaining chicken.
Step 9
Carefully transfer the hot oil into a Pyrex measuring cup so it can cool.
Step 10
Add the garlic & pineapple sauce to a medium saucepan & bring to a simmer.
Step 11
Cook mixture, stirring constantly until it starts to thicken.
Step 12
Add the chicken, toss to combine.
Step 13
Serve with fried or steamed rice.
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