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1
Prepare the spicy sauce: heat oil, garlic and green onions over medium heat until soft.
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2
Add pineapple juice, chili sauce, vinegar, sugar, soy sauce and salt.
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3
Combine the water and cornstarch in a separate container.
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4
Mix the cornstarch/water mixture into the sauce and stir over medium-low heat until thickened.
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5
You can add more chili sauce if you want spicier spicy chicken sauce.
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6
Be sure to taste it as you go so you dont overdo it.
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7
Reduce heat to low.
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8
Prepare the chicken: cut the chicken breast into 1-inch cubes and season with salt.
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9
Begin heating the 2 cups vegetable oil over medium-high heat.
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10
Prepare the batter: combine remaining ingredients in a medium bowl and whisk together.
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11
Batter should be fairly thin.
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12
Place chicken cubes in the batter to coat.
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13
Batter should be very thin on the chicken.
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14
Once the oil is heated, reduce heat to medium and add chicken cubes a few at a time, letting the batter drip off before placing in the oil.
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15
Let them cook for 3-4 minutes and turn halfway through cooking.
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16
Cook until golden brown.
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17
Remove and drain on a paper-towel-covered plate.
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18
Repeat until all chicken is cooked.
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19
Serve chicken over white or brown rice and cover with plenty of spicy sauce.
