2 Tablespoons Soy Sauce
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
1 Teaspoon Garlic Powder
½ Teaspoon Ground Cumin
4 Boneless, Skinless Chicken Breasts, Sliced Into Bite-Sized Medallions
1 (20 Ounce) Can Pineapple Chunks In Syrup
1 Cup White Sugar
2 Cups Corn Starch or almond flour, Or As Needed
2 Tablespoons Vegetable Oil, Or More As Needed
1 Teaspoon Vegetable Oil
2 Tablespoons Tomato Paste
1 Red Bell Pepper, Cored And Chopped
4 Green Onions, Sliced
Step 1 Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
Step 2 Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
Step 3 Place corn starch in a bowl. Dredge marinated chicken medallions in starch; shake off excess.
Step 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.
Step 5 Heat remaining 1 teaspoon vegetable oil in a wok or large chef pan. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions. Serves 4. Serve over rice with tea.