P. F. Chang'S Chang'S Spicy Chicken

• Sauce
• 2 teaspoons vegetable oil
• 2 tablespoons chopped garlic (3 to 4 cloves)
• 3 tablespoons chopped green onions (about 3 onions)
• 1 cup pineapple juice
• 2 tablespoons chili sauce
• 2 tablespoons white distilled vinegar
• 4 teaspoons granulated sugar
• 1 teaspoon soy sauce
• 2 tablespoons water
• 1/2 teaspoon cornstarch
• 1 cup vegetable oil
• 2 chicken breast fillets
• 1/3 cup cornstarch

1. 1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Saute the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar, and soy sauce.
2. 2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.
3. 3. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.
4. 4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.
5. 5. Saute coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

sauce, vegetable oil, garlic, green onions, pineapple juice, chili sauce, white distilled vinegar, sugar, soy sauce, water, cornstarch, vegetable oil, chicken, cornstarch

Taken from www.epicurious.com/recipes/member/views/p-f-changs-changs-spicy-chicken-50004573 (may not work)