1 ½ pounds chicken breast, pounded to even thickness
2 tablespoons water
½ cup corn starch
¼ cup all-purpose flour
½ cup crushed pineapple
1 chili pepper, seeded and finely diced OR 1 bell pepper, seeded and diced
½ yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon ginger, minced
½ cup apple cider vinegar
3 tablespoons honey
⅓ cup brown sugar
¼ cup low-sodium soy sauce
3 tablespoons ketchup
1 teaspoon red pepper flakes, optional
3 tablespoons cooking oil
1 tablespoon finely chopped cilantro, garnish
Whisk honey, brown sugar, apple cider vinegar, ketchup, honey, soy sauce, ginger, garlic, and crushed pineapple in a small bowl and set aside.
Combine corn starch and flour in a large plastic bag. Set aside.
In a shallow dish, beat eggs with 2 tablespoons water. Dredge chicken breasts in the egg mixture. Transfer to the plastic bag and shake until well coated with flour mixture.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts, 4 minutes on each side, until golden brown. Remove from skillet and set aside.
In the same skillet, heat 1 tablespoon oil. Sauté chili pepper (or bell pepper, if using) and onion until softened. Pour in soy sauce mixture and stir until just thickened. Add red pepper flakes, if using, and stir to combine.
Return chicken to skillet and toss with sauce.
Slice into thin strips and serve over top of rice or noodles, spooning extra sauce over top of the chicken to serve.
Sprinkle over chopped cilantro for garnish.