Pineapple chicken

Can you find any negative connotations to pineapple chicken? I don't think so. It's crispy, golden, sweet and delicious; the added bonus to making these lovely nuggets at home is that MSGs do not live on this plate! I know you’re thinking that this a plate only to be served in restaurant and definitely not to be attempted in your kitchen, but you’re wrong, the steps are simple, and with sauces like VH Pineapple sauce or anything like it, half the job is done for you. So here’s what you’ll need:

1 pound kosher skinned, boned chicken breasts cut up into small chunks about the size of a large grape.

2 eggs
1 cup flour
¼ cup cornstarch
Salt and pepper
1 or 2 bottle VH pineapple sauce
Oil for frying

Heat the oil in a pan for frying, in the meantime, make a station, in a one bowl beat the eggs with salt and pepper, in another the flour, cornstarch and a little bit of salt. I like my nuggets crispy and well coated, so I dip my chicken in my egg mixture then flour mixture, then egg again followed by flour again then fry till golden and crisp (the usual method would be to dredge your chicken in flour first for the egg to stick to it well, in this case I just pat my chicken down with a paper towel to make sure it’s dry). Once all your chicken is done in another pot heat up the sauce and throw chicken in, make sure to cat all the pieces and serve with rice and stir fried veggies.

Enjoy!