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Ingredients

3/4 lb. Chicken breast, cut into strips
3 each Eggs
1 tbsp. Soy sauce
1/2 tsp. Sesame oil
1 cup Seasoned flour (all-purpose flour with salt and pepper)
Cooking oil as needed
Scallion, minced, for service
For the Chef Larry’s Chili Sauce:

2 -3 each Scallions, white ends, minced
1/4 cup Red and green bell pepper, small dice
1/4 cup Pineapple, small dice
3/4 cup Pineapple juice
3/4 cup Sweet chili sauce
1 tbsp. Corn starch
2 tsp. Water

Method

Combine egg, soy sauce and sesame oil. Mix well and pour over chicken breast strips. Marinate under refrigeration for one hour. Prepare Chef Larry’s Chili Sauce by combining scallion, peppers, pineapple, pineapple juice and sweet chili sauce in saucepan.

Bring to a simmer over medium heat. Combine corn starch and water to create "slurry." In intervals, add slurry to simmering sauce and stir to thicken. Reduce to low heat and cook sauce for 5 minutes. Heat oil in a small pot to 350 degrees F. Remove chicken strips from marinade and drain.

Dredge chicken strips with seasoned flour and fry until golden brown. Place cooked chicken strips on a paper towel to drain. Transfer cooked chicken breast strips to serving plates or a platter and top generously with Chef Larry’s Chili Sauce. Garnish with minced scallion and serve.

Makes 4 Servings

Chef Larry's Notes:

Sweet chili sauce is available in the Asian condiments section of most markets.