Golden, crispy chicken pieces get their crunch from a cornstarch coating, pan-fried until deeply golden and juicy inside — no deep fryer required. The stir-fry brings together sweet pineapple chunks, crisp red and green bell peppers, and a hit of fresh ginger, all tossed with tender scallion greens for brightness. The sauce ties it all together with tangy rice vinegar, real maple syrup, and a touch of ketchup, thickened into a glossy, clingy glaze that coats every piece. Spoon it over a bowl of fluffy white rice and finish with a scatter of sesame seeds for the full weeknight takeout experience at home. This one comes together fast in a single skillet, making it a satisfying, saucy dinner that fits neatly into a gluten free routine.
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In a medium bowl, whisk together the rice vinegar, maple syrup, tamari, and ketchup until smooth. In a small bowl, stir the 1 tbsp cornstarch into the 2 tbsp water until dissolved, then stir the slurry into the sauce mixture. Set aside.
Pat the chicken pieces dry with paper towels and season with salt and pepper. Place the 1/2 cup cornstarch in a shallow bowl and the beaten eggs in a separate shallow bowl. Working in batches, dip each chicken piece in the egg, letting the excess drip off, then dredge in the cornstarch until evenly coated.
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