Why my burner is blue, I have no clue. I'm guessing Camera thought it was helping out with "red eye reduction"? Oh well, it's a pretty picture at the least.
Next add the pineapple juice, chili sauce, rice vinegar, sugar, and soy sauce.
Whisk together a few tablespoons of corn starch and 3 or 4 tablespoons of water to make a paste. Add this to the sauce. Corn starch acts as a thickening agent. And the thicker the sauce, the more it sticks to the chicken. Mmm.
Bring the mixture to a boil, then simmer. The recipe says 3-5 minutes. But it simmers for as long as I need it to while I'm doing other things, like getting the chicken cooked. Don't be afraid you'll mess it up. Just keep the heat low to med-low and give it a friendly stir every once in a while. It won't hate you.
I have NO pictures of me cooking the chicken, but here's the low-down:
For four people (two of them, hungry men), I used 5... or 6... chicken breasts (that's what I get for waiting two weeks to blog about this). Chop in bite size pieces and toss them in a Ziploc bag with about 1/4 cup of corn starch. For this much chicken, I used two Ziploc bags so there would be plenty of room for them to do their dance while I tossed. The chicken dance. Ah. Ha. Ha.
Heat a wok or pan with enough canola (or vegetable) oil to cover about 1/3 to 1/2 of the chicken piece. You don't want your chicken swimming in oil, but if you don't have enough, the oil will spit angrily at you.*
When chicken is cooked, drain on a paper plate covered with a few paper towels. I'm all for easy clean up. When chicken has drained, add to the sauce, and voi-la!
This is a picture of both kinds of chicken. I usually serve with brown rice (a favorite at our house), but jasmine rice is what I had, so it worked. I don't even bother to make any other side dishes. When it comes to this chicken, meat and rice is all we care about :)Now, the Spicy Chicken is my husband's favorite (and the kind I make most of the time), but Orange Peel Chicken is MY favorite. It's pretty much the same concept, so I'll just jot down the recipe for you down below... On a side note, for the orange rinds, I just had clementine cuties, and it worked just perfect.