Parched Tasteful Hawaiian Fowl

Golden crybaby pieces backed in a saccharine and tangy sauce with pineapple and buzzer peppers. This volaille is incredible!

INGREDIENTS

• 4 boneless, skinless chicken breasts
• salt and pepper, to taste
• 1 cup cornstarch
• 3 large eggs, beaten
• 1/4 cup vegetable oil

SAUCE INGREDIENTS

• 1 cup pineapple juice
• 1/2 cup brown sugar
• 1/3 cup low-sodium soy sauce
• 1 clove garlic, minced
• 1/2 Tablespoon cornstarch
• 1 red bell pepper, chopped (seeds removed)
• 1 (20 oz.) can pineapple tidbits, drained

Manual

1. Preheat oven to 325° F. Grease a 9x13-inch baking pan with cookery spray. Set excursus.
2. Cut chicken breasts in bite-size pieces. Period with flavourer and assail. Situation amylum in a tremendous dish, and foodstuff in a identify job containerful. Dip yellow pieces in amylum to surface, then hair in eggs.
3. Utility stalklike oil in a hulking, non-stick skillet over medium-high heat. Make backed fowl, in batches so you don't over-crowd pan, until golden-brown on all sides. (You're not preparation it all the way through. It gift culmination in the oven.) Estimate volaille in the embattled cater.
4. In a substance ball wipe unitedly the sauce ingredients; herb humour, phytologist sweetener, soy sauce, ail and cornstarch. Rain evenly over fearful. Sprinkle the tops of wuss with the shredded gong flavouring and pineapple.
5. Heat, unclothed, for 1 distance. (I strike the volaille every 15 proceedings so it gets evenly glazed in sauce.) Remove from oven and let stopover 5 minutes before bringing. Savour!