Peruvian Pineapple Chicken (Pollo a la Piña)

Ingredients

• 1.5 tablespoons soy sauce
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon ground cumin
• 3 boneless, skinless chicken breasts, sliced into bite-sized medallions
• 1 (20 ounce) can pineapple chunks in syrup
• 1.5 cups white sugar
• 2 cups potato starch, or as needed
• 1 tablespoon vegetable oil, or more as needed
• 1 teaspoon vegetable oil
• 2 tablespoons tomato paste
• 1 red bell pepper, cored and sliced
• 3 green onions, sliced

Steps

1. Whisk soy sauce, salt, black pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions; toss to evenly coat. Set aside to marinate.
2. Meanwhile, combine pineapple chunks, syrup, and sugar in a medium saucepan over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Transfer pineapple chunks to a bowl; leave syrup in the pan off heat.
3. Place potato starch in a bowl. Remove chicken from marinade; shake off excess. Discard remaining marinade. Dredge chicken in potato starch; shake off excess.
4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper-towel-lined plate.
5. Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper; cook until slightly softened but still crispy, 1 to 2 minutes. Add chicken and pineapple chunks; slowly pour in some syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.