1 ½lbschicken breast(boneless, skinless cut into bite size thin cut 1 inch pieces)
½cupvegetable oil(about ½ cup for wok frying the chicken + 1 Tbsp for the stir fry)
1red bell pepper(chopped into 1 inch pieces)
2cupspineapple chunks(or a 20 oz can of pineapple chunks)
⅔cupThai Sweet Chili Sauce
1Tbspgreen onion(sliced - optional garnish)
Coat the cut chicken with the cornstarch and bring the vegetable oil to 375 degrees F (190 degrees) in your wok or frying pan.
Ready two other bowls (small to medium) with the beaten eggs in one and the all-purpose flour in another to complete your dredging station.
Place your coated chicken pieces into the eggs, then coat with flour before placing (carefully!) into the heated oil in your wok or skillet. Cook until lightly golden, in batches (if needed) until all of your chicken is cooked.
Remove all of the chicken as it cooks completely, set on a paper towel to drain the excess oil off. Clean your wok or skillet as needed, leaving about ½ Tbsp of the cooking oil in the wok.
Place the minced garlic and onion slices in the wok, cook for about a minute, then add the red bell pepper pieces. Cook for an additional minute, then add the pineapple chunks. Stir to toss together.
Add the cooked chicken pieces back into the wok, then pour the sauce over all of the cooked ingredients. Stir to coat. Serve immediately.