Firecracker Chicken is a loved American-Asian fusion recipe with as many variations are there are kitchens. This one is sweet and sticky with a little kick. Serve over jasmine or basmati rice for a wonderful dinner
Place cornstarch in a large Ziplock bag and whisk the eggs in a large bowl. Shake the chicken pieces in the corn starch, shake off excess, and then coat in egg
Cook chicken in a large skillet over medium high heat until browned on both sides and then place it and the pineapple in a greased 13”X9” baking dish
In a medium-sized bowl, combine the remaining ingredients and mix well. Pour over chicken and pineapple making sure it’s all well coated
Bake for 1 hour, stirring about every 15 minutes
Serve over rice and garnish with sliced green onion
Notes
If you like it really spicy - add up to ⅓ cup hot sauce and ¼ tsp chili flakes