Sweet Fire Chicken

**This recipe is a bit involved.

Sweet Fire Chicken

• 2 pound boneless skinless chicken breasts
• 4 to 6 eggs
• 1 cup all-purpose flour
• 1 and 1/2 cup corn starch
• 4 Tablespoon vegetable oil
• 1 red bell pepper
• 1 small yellow onion
• 2 (8 ounce) cans pineapple pieces, drained

Sauce Ingredients:

• 4 cloves garlic, minced
• 4 teaspoons crushed red pepper flakes 
• 1 and 1/3 cup sugar
• 2 cup water
• 1/3 cup sweet red chili sauce
• 1/2 teaspoon salt
• 4 Tablespoons cold water
• 3 Tablespoons corn starch

Dice the red pepper, onion and mince the garlic. Put them aside (but don't mix the garlic with the other 2).  Dice the chicken into bite size pieces. Salt and pepper your newly diced pieces of chicken. 

Crack and whisk the eggs into a medium size bowl. Put the flour and corn starch into their own bowls.  Dip a handful of chicken into each of the bowls, one at a time.  Shake off excess corn starch.  Repeat coating for the rest of the chicken pieces. 

Heat the vegetable oil in the pan on medium/high heat.  Once the oil is hot and ready, slowly place the chicken into the skillet.  Continue flipping and moving the chicken around for about 15 to 20 minutes, until cooked through.

Begin making the sauce.  Grab a large sauce pan, whisk together the garlic, sugar, water, red pepper flakes, sweet chili sauce and salt. Put it on a burner on High heat.  Once the pan is on the burner, throw the bell pepper, onion and pineapple in a skillet.

Stir the cold water and corn starch in a small bowl.  Keep whisking until the sauce is boiling, add the corn starch mixture. Continue whisking until sauce begins thickening. Reduce the heat to low.

When the vegetable and fruit has been pan toasted (ie: onions softened, pineapple with a slight toast or browning), combine the sauce and chicken into the skillet.   Stir until chicken is warm. 

Serve it on a bed of rice and enjoy!