Prepared long-grain white rice or brown rice, for serving
Instructions
Pour vegetable oil into a large enameled cast iron pot, filling pot about 1 1/2 inches deep, and heat oil to 350 degrees. Meanwhile, whisk eggs in a shallow dish until well blended. Pour cornstarch into a separate shallow dish. Dip chicken pieces into egg followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place 1/3 of the chicken pieces into preheated oil and cook for 5 - 7 minutes until golden, turning once during frying. Using a skimmer, remove fried chicken from oil and transfer to a paper towel-lined cookie sheet to drain excess oil. Repeat process with remaining chicken working in two more batches.
In a large deep skillet, heat 1 Tbsp vegetable oil over medium-high heat. Add green pepper, red pepper and onion and sauté until slightly tender, about 3 - 4 minutes. Reduce heat slightly then pour in both KRAFT RECIPE MAKERS Sweet and Sour Chicken sauces and allow to cook until heated through, then add in fried chicken pieces and pineapple and toss mixture to evenly coat. Serve warm over white rice, sprinkled lightly with red pepper flakes if desired.