Changs Spicy Chicken by Todd Wilbur

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

Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Saut� 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.

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.

Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.