-
1
What you're going to is blend all the dry ingredients (a typical whisk does a great job!
-
2
), coat the chicken pieces (a manageable amount at a time), dip those coated pieces in the beaten eggs, then coat again in the dry mix, then drop into hot oil.
-
3
Remember coat-dip-coat-fry.
-
4
Give them a stir now and then to get them cooked evenly until nicely tanned but not burned.
-
5
Keep this up until all the pieces are cooked, draining them on paper toweling.
-
6
Once you've gotten through that, start on the sauce --
-
7
In a saucepan pour the pineapple juice and get to boiling.
-
8
To the boiling juice, add the packed cup of brown sugar and stir to dissolve.
-
9
Bring back to boiling and boil steady for 10 minutes to reduce the water content a little bit.
-
10
Measure out the soy sauce, add the 1/4 cup water and blend in the corn starch.
-
11
After the 10 minutes, mix in the soy/water/corn starch and boil until thickened.
-
12
Pour over fried chicken bits, toss a little to coat, and serve!
-
13
I didn't take a picture of the rice because everyone knows what that looks like ;o).
-
14
Perhaps some thinly sliced sweet peppers, pineapple tidbits, maybe some red onion would go good tossed in with this too.
