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1
In a medium sized bowl, combine 1st 7 sauce ingredients; set aside.
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2
In a separate small bowl, combine the cornstarch and water and set aside.
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3
Place the eggs in a bowl and whisk.
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4
Place flour in a bowl and the cornstarch in a separate bowl.
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5
Season chopped chicken with salt and pepper to taste.
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6
Working in batches, dip chicken in the egg, then in the flour, and then in the cornstarch.
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7
Repeat with all the chicken until all pieces are coated.
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8
Heat oil in a wok or large skillet.
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9
Add chicken pieces and cook until browned, flipping pieces over to ensure evenly cooked through and crispy, about 6 - 9 minutes.
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10
(if oil is running low, add more as you go, keeping in mind to let the oil become hot before adding chicken pieces).
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11
Place on a platter and set aside.
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12
Pour oil out of wok or skillet, reserving about 2 tablespoons of the oil.
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13
Heat oil to high heat.
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14
Add chopped vegetables and quickly stir-fry until browned, but still crisp.
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15
Remove vegetables into a separate bowl.
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16
Pour off any oil from wok or skillet.
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17
Pour sauce ingredients into the wok and whisk constantly until mixture comes to a boil.
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18
Whisk the cornstarch/water mixture until well combined and smooth; whisk into the sauce mixture and whisk until fully combines.
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19
Reduce heat.
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20
Add partially cooked vegetables and stir to combine.
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21
Add pineapple chunks and cook over medium heat for 2 - 3 minutes until vegetables are cooked but slightly crisp.
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22
Add scallions and combine throughout.
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23
Serve over rice or noodles.
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24
NOTE: If you like extra sauce like we do, I'd double the sauce.
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25
Especially needed if serving with a starch like rice or noodles.
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26
Fancy Tidbit: For an attractive dish, serve it in a hollowed-out pineapple half.
