3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1½ cup cornstarch
3 eggs, beaten
¼ cup canola oil
Sweet Hawaiian Ingredients:
1 cup pineapple juice
½ cup brown sugar
⅓ cup of soy sauce
1 teaspoon minced garlic
½ tablespoon cornstarch
1 red pepper chopped
1 (20 oz) can pineapple tidbits, drained
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coats in the egg mixture. (yes you dip the chicken first in the cornstarch. I promise this method is amazing.)
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
In a medium-sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour.
I stir the chicken every 15 minutes so that it coated them in the sauce.