changs spicy chicken

sauce:

4 teaspooons vegetable oil
4 T chopped garlic (3-4 cloves)
6 green onions, chopped
2 cups pineapple juice
4 T chili sauce(in asian section)
4 T rice vinegar
8 tsp granulated sugar
2 tsp soy sauce

2 T water
1/2 tsp cornstarch


2 cup vegetable oil
4 chicken breast fillets
2/3 cup cornstarch

sauce: heat 4 tsp of oil, and add garlic and green onions. Saute for a few seconds and quickly add the rest of sauce ingredients up to the water. Dissolve the cornstarch in the water and add to the other ingredients in the saucepan. Bring to a boil, and simmer on med/high for 3-5 min or until thick and syrupy.

Chicken: Heat 2 cups of oil in a wok or large frying pan over med heat.
Chop chicken into bite-size pieces, while oil heats up. Toss chicken pieces in cornstarch until dusted. Saute chicken in hot oil until lightly browned, then drain on paper towels.

serve the chicken and sauce over rice.