Chinese Pineapple Chicken: Ready in 30 Minutes or Less!​

Ingredients​

• 4 boneless, skinless chicken breasts
• 1 cup flour
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 cups + 2 tablespoons canola oil
• 2 tablespoons garlic, chopped
• 1 cup chicken broth
• 1 can pineapple, crushed
• 1/2 cup pineapple juice, reserved from can
• 1/2 cup sugar
• 1/2 cup white vinegar
• 1/4 cup soy sauce
• 1 tablespoon hot sauce (I like Sriracha, but any hot sauce will do)
• 2 tablespoons flour

Instructions​

1. 2 minutes - Cut the chicken breasts into small, bite-sized cubes and place into a gallon zipper bag.
2. 1 minutes - Scoop flour, salt and pepper into the bag with the chicken. Shake to cover.
3. 5 minutes - Pour 2 cups oil into a medium, stock pot and heat on medium-high temperature until a thermometer reaches 325 degrees Fahrenheit.
4. 10 minutes - Scoop half of the chicken into the pot and cook for 3 to 4 minutes or until golden brown. Remove from the oil and drain on a paper towel. Repeat with the second half of chicken. Set aside.
5. 2 minutes - Pour 2 tablespoons canola oil into a wok or large skillet. Add chopped garlic. Heat on medium temperature until the garlic is sizzling.
6. 2 minutes - Combine crushed pineapple, pineapple juice, sugar, white vinegar, soy sauce, hot sauce and cornstarch in a large mixing bowl.
7. 3 minutes - Pour pineapple sauce into the garlic oil. Whisk to combine. Cook for 2 to 3 minutes or until the sauce begins to thicken.
8. 5 minutes - Add chicken to the sauce and stir to cover. Continue cooking for an additional 5 minutes.

Notes​